Kevin Dundon is the Chef/Proprietor of Dunbrody Country House Hotel & Restaurant, located in Ireland’s sunny South East. Dunbrody was established in 1997 by Kevin ...
1 bag of brussels sprouts
110 g bacon lardons (preferably smoked)
50 g butter
75 g flaked almonds
Trim Brussels sprout taking off the rough outer leaves.
Make a cross with a sharp knife in the bottom of each.
Bring a pot of salted water to the boil and add the sprouts.
Boil for 6-8 minutes until soft and tender.
Strain off the water.
Meanwhile in a large pan or wok melt the butter and quickly fry the bacon lardoons until cooked sufficiently. Add the sprouts and toss around in the pan making sure that they are well coated and piping hot.
Season with a little salt and pepper and then scatter in the almonds and toast them up on the pan.