The winner of World's Young Chef of the Year award, Mark Moriarty gives us a glimpse of how he won that title by giving sprouts a make-over in this great recipe on the Today show on RTÉ One.
Ingredients:
- 1kg Brussels sprouts, washed
- 1 onion, finely sliced
- 3 cloves garlic, crushed
- 10 slices smoked streaky bacon, diced
- 200ml white wine
- 500ml cream
- 3 knobs butter
- Lemon juice and zest
- Chopped parsley
- Handful crispy bacon crumb
Method:
- Steam the Brussels sprouts for 3 mins until slightly softened and set aside.
- Into a large heavy based pot add the onion, garlic and bacon dice with some salt and pepper. Cook these over a high heat to achieve a dark brown colour.
- Add the white wine and reduce by half, followed by the cream and the sprouts. Allow the sauce to reduce again before adding to butter at the end and coating the sprouts. Finish with some lemon juice and zest and the chopped parsley and bacon crumb to garnish. Serve in warmed bowls.
