Recipe Brussel Sprouts With Chestnuts And Pancetta
Season with black pepper.
Recipe brussel sprouts with chestnuts and pancetta. Then take a handful of chestnuts and cut them. Add the chestnuts and sugar tossing in the pan then add the stock and reduce by half. 225g 8oz frozen chestnuts defrosted and halved.
1 onion finely chopped. Add the butter to the pan and allow to melt then add the chestnuts and stir through. When pancetta starts melting drain your brussels sprouts and add into the pan.
8 ounces pancetta rind removed cut into 1 cm cubes 1 tablespoon vegetable oil. Then heat the pan drizzle 1 tablespoon of olive oil and add your pancetta. Freshly ground black pepper.
Add some salt and pepper. Drain the brussels sprouts. 2 tsp yellow mustard seeds.
100g of smoked pancetta excess skin or fat removed and diced into 1cm pieces. Add the cooked brussels sprouts and give everything a good mix. Boil the sprouts for 3 mins until starting to soften slightly then drain.
9 ounces vacuum packed chestnuts. Add the garlic and onion and stir for about 1 minute until they become translucent. As the pancetta melts and turns golden underneath scatter with the sugar and using tongs turn the rashers over.