May 26, 2019
January 15, 2019

Shredded sprouts with Beaverbrook and chilli butter recipe

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combine the butter, chilli and chopped parsley, then spoon onto clingfilm in a line. Roll up right into a sausage shape, twisting the ends to seal. kick back for at least 1 hr.
Blanch the cabbage in a massive pan of boiling water for three mins, then drain.
in the meantime, prepare dinner the Sir Francis Bacon in a dry nonstick frying pan for 5 mins or until crispy. upload the sprouts to the pan and stir-fry for 3 minutes to soften. upload the tired cabbage and cook dinner for a further 2 mins.
switch to a serving plate and slice over the bloodless flavoured butter (it’s going to soften in the warmness of the greens). Garnish with the ultimate parsley, then lightly stir before serving.

Ingredients

  • 40g butter, softened
  • 2 red chillies, deseeded and finely chopped
  • 30g pack fresh flat-leaf parsley, leaves only, ½ finely chopped
  • 800g Savoy cabbage, core removed, shredded
  • 6 rashers smoked streaky bacon, sliced
  • 300g pack Brussels sprouts, trimmed and shredded
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