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MAKE IT YOURSELF: BRAISED BRUSSELS SPROUTS WITH CAULIFLOWER
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INGREDIENTS2 tbsp olive oil
100g lean bacon, finely chopped (optional)
300g Brussels sprouts (preferably small)
Half a medium-sized cauliflower divided into small florets
2 tbsp fresh thyme leaves
200ml chicken stock
Salt and pepper
METHOD
1. Place the oil in a medium-sized pan or wok over medium heat.
2. Add the bacon if using, halve the Brussels sprouts if they are large and add to the pan along with the cauliflower florets.
3. Saute for about 10 minutes, stirring frequently until the sprouts and cauliflower soften and begin to brown a little.
4. Add the thyme leaves and stock. Reduce heat to low, cover the pan and simmer for about five to six minutes. Remove the cover and cook for about five more minutes until the liquid has evaporated and the sprouts and cauliflower are tender.
5. Season with salt and pepper and serve as a side dish or as a base for a pan-fried salmon fillet.
Serves four
BRAISED LETTUCE AND PEAS (below)
INGREDIENTS
20g butter1 leek, white part only, finely sliced (about 100g)
60g chopped bacon
300g green peas (frozen is fine)
1 medium-sized butter lettuce, shredded (Romaine lettuce is good as well)
150ml chicken stock
Salt and pepper
METHOD
1. Melt the butter in a shallow pan.
2. Add the leek and bacon and cook over medium heat for about five to six minutes until soft.
3. Add the peas and shredded lettuce. Stir well for several minutes until lettuce begins to wilt.
4. Add the chicken stock and season with salt and pepper to taste.
5. Reduce heat to low, cover and simmer for about five minutes or until stock has almost evaporated. Serve as a side dish.
Serves four