| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
|
Sainsbury9, Sainsbury’s |
4 |
servings |
INGREDIENTS
| 375 |
|
G; (12oz) chestnuts |
| 4 |
|
Lean Traditional back bacon rashers; de-rinded |
| 750 |
g |
Brussels sprouts; (1 1/2 lb) |
INSTRUCTIONS
GENERAL
Using a small ,sharp knife ,cut a small cross in the skin of each
chestnut. Put the chestnuts in a large saucepan of cold water and
bring to the boil, then reduce the heat and simmer for 5 minutes .
Remove from the heat and leave to cool slightly.
Taking one chestnut out of the water at a time, remove the outer and
inner skins.
If the inner skins are hard to remove, place the chestnuts back in
the pan of hot water. (The chestnut skins are easier to remove while
the chestnuts are warm, so reheat if necessary).
Preheat the grill and cook the bacon for 10 minutes or until crisp.
Meanwhile, cook the Brussel sprouts and peeled chestnuts in boiling
water for 7-8 minutes or until tender.
Drain well and put in a warmed serving dish .
Drain the bacon on kitchen paper, then cut it into pieces. Sprinkle
it over the sprouts and chestnuts just before serving.
Converted by MC_Buster.
Converted by MM_Buster v2.0l.
A Message from our Provider:
“A family altar can alter a family.”