Sprouts Bacon And Figs Recipes

Steps:

• Put a large skillet over medium heat and add oil, then bacon. Cook, stirring occasionally, until it starts to crisp, 5 to 8 minutes.
• Meanwhile, put sprouts through feed tube of a food processor equipped with a slicing attachment and shred. (You can also do this with a mandoline or a knife.)
• Add sprouts, figs and 1/4 cup water to pan; sprinkle with salt and pepper, turn heat to medium, and cook, undisturbed, until sprouts and figs are nearly tender, about 5 to 10 minutes. Turn heat to medium-high and cook, stirring occasionally, until any remaining water evaporates, another 5 to 10 minutes. Add vinegar, taste, adjust seasoning and serve.

Steps:

• In a large (12 inches or wider) frying pan, heat 1 tablespoon of the oil over medium heat. Add the pancetta and cook, stirring occasionally, for about 3 minutes, until crisp. Using a slotted spoon, transfer the pancetta to a small bowl. Return the pan to medium-high heat and add the remaining 2 tablespoons oil. Add the Brussels sprouts, keeping them in a single layer as much as possible. Having a few extra sprouts is fine, but if they are mounded in a pile, they will not brown or cook evenly. If necessary, use a larger pan, cook them in two batches, or pull out the extra for another use. Stir in the salt. Cook, stirring occasionally, for about 10 minutes, until the Brussels sprouts are tender and well browned-even charred in spots. If the sprouts are browning too quickly, lower the heat to medium.
• Add the fig jam and the water and stir until the jam melts and coats the Brussels sprouts. Add the reserved pancetta and the pepper and stir to combine. Taste and add additional salt or pepper if needed. Serve warm.

Steps:

• 1. Put a large skillet over medium heat and add oil, then bacon. Cook, stirring occasionally, until it starts to crisp, 5 to 8 minutes. 2. Meanwhile, put sprouts through feed tube of a food processor equipped with a slicing attachment and shred. (You can also do this with a mandoline or a knife.) 3. Add sprouts, figs and 1/4 cup water to pan; sprinkle with salt and pepper, turn heat to medium, and cook, undisturbed, until sprouts and figs are nearly tender, about 5 to 10 minutes. Turn heat to medium-high and cook, stirring occasionally, until any remaining water evaporates, another 5 to 10 minutes. Add vinegar, taste, adjust seasoning and serve.

Steps:

• Make the bacon jam:
• Cook bacon in a large skillet over medium-low, stirring occasionally, until brown and crisp, about 15 minutes. Add onion and cook until lightly browned, about 5 minutes, stirring frequently. Add garlic and cook, stirring, 1 minute more. Add sugar, apricots, vinegar, and 1/4 cup water and bring to a boil, stirring. Add thyme, rosemary, and bay leaf and simmer until liquid is syrupy, 8-10 minutes. Remove herb sprigs and let bacon mixture cool. Transfer to food processor and pulse to a chunky purée. Season with salt and pepper.
• For the Brussels sprouts:
• Bring a small pot of salted water to a boil and prep a bowl of ice water. Add Brussels sprouts and cook until bright green, 1 minute. Drain and transfer to ice water to cool. Drain well and pat dry with paper towels.
• Heat oil in a large skillet. Add Brussels sprouts, garlic, and thyme and cook over high heat, stirring occasionally, until crisp-tender and browned in spots, about 5 minutes. Discard garlic and thyme.
• Arrange Brussels sprouts cut-side up on a serving tray and spoon about 1 tsp. bacon jam onto each. Spear each Brussels sprout half with a toothpick and serve.
• Do ahead
• Bacon jam can be made up to 5 days ahead. Refrigerate in an airtight container and return to room temperature before serving.

Steps:

• Bring a large pan of salted water to the boil, then tip in 1 ¼ kg trimmed Brussels sprouts. Once back to the boil, cook for 5 mins. Drain, run under the cold tap until cold, then drain again.
• Heat a large frying pan, add 6 rashers smoked streaky bacon, cut into bite-sized pieces, and gently fry for 10 mins until crisp and golden.
• Tip out of the pan, leaving the fat behind, then add 200g chestnuts and fry over a high heat for about 5 mins until tinged. Tip out of the pan.
• Add the Brussels sprouts to the pan with a splash of water, then cover and finish cooking over a medium heat for about 5 mins, stirring now and again, until just tender.
• Uncover, turn up the heat, then add most of the 50g butter and sauté the sprouts for 2 mins more.
• Tip in the bacon and chestnuts, season generously with salt and pepper, then serve with the last knob of butter on top.