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A friend told me recently, that in tough times make sure you have Brussels Sprouts. They will survive at the bottom of your fridge through everything.

chopped brussel sprouts waiting for your lunch at Jacican

Here’s how you cook them

To save on the typing, from now on I’m going to call Brussels Sprouts, BS.

I like to peel off any leaves for the outside that are past their best.

have brussel sprouts with your lunch at Jacican

You can either cut a cross in the bottom of each BS or cut each BS in half vertically.

chopped brussel sprouts into halves for lunch at Jacican

Bring a large pot of lightly salted water to the boil. Blanc your BS in the boiling water for 2 minutes. I do less time, not more, as I like my BS still crispy. Not grey and soggy. 

Dice a couple of strips of bacon and one onion.

Heat a frying pan. Add a spoonful of butter. Melt.

Add the bacon and onion to the frypan. Fry off until the bacon is crisp, and the onion cooked.

Throw in the BS. Fry off until they start to brown.

fry your brussel sprouts in a frypan with bacon and onion

To finish the BS off, pour in ½ cup of white wine. Add a pinch of salt, pepper and the chef’s secret ingredient, sugar.  

On this day, I’ve served mine with a rack of Wattlebank park farm lamb

Brussel sprouts served with lamb rack at Jacican lunch

Stay safe and keep cooking!

Jaci

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