Fast Festive Food
Brussel Sprouts are ‘orrid. Proper ‘orrid! Well apparently they can be quite nice (lies, i’m sure) and the video probably gives you enough of a reason to give them a try!
Chef Mark Greenaway (owner the of award-winning Restaurant Mark Greenaway in Edinburgh) demonstrates a quick, easy and – above all – delicious way to serve up the dreaded brussels sprout for Christmas dinner.
Want to try it for yourself? Of course you do, so we’ve put the full recipe below.
Watch the video:
Music: Christmas Eve At Midnight (Small Town Square) by Lee Rosevere
Brussels Sprouts, Chestnuts and Pancetta with Tarragon Crumble
Brussels sprouts, 4 per person or more if you are a sprout lover
5 slices pancetta, cut into squares
8 peeled chestnuts, halved
A pinch of sea salt
Cut all of the Brussels sprouts in half discarding the outer damaged leaves
Blanch in boiling water for 2 minutes only, being careful not to overcook them
In a large non-stick pan on a medium heat, add the drained sprouts and butter
Add the pancetta
Once the Brussel sprouts have coloured and are fully cooked add the chestnuts and warm through
For the tarragon crumble
1 shallot, finely diced
2 tbsp tarragon, chopped
40g grated cheddar
Melt the butter in a non-stick pan
Add the shallot and soften
Add the breadcrumbs and cook until they are golden brown, stirring constantly
Stir in the chopped tarragon
Allow to cool
Stir in the cheddar
Preheat the oven to 175C
Transfer the sprouts to an ovenproof dish
Top with the crumble mixture
Place under a hot grill until golden
If after all that it turns out sprouts aren’t your thing, why not take a look at our catering courses and cook up some proper grub!