Watch Neven's Christmas Menu on Thursday at 7.30pm on RTÉ One.
Ingredients
Serves 4
For the Glaze
- 5 tbsp Highbank Orchard Irish Apple Syrup
- 2 tbsp Irish Apple Cider Vinegar
- 2 tsp Harissa Spice Seasoning
- Zest and juice of ½ lime
- 2 tsp fresh thyme, leaves picked
- 1 tsp fresh rosemary, leaves picked
For the Medallions
- 3 tbsp rapeseed oil
- 4 x Dry Cured Unsmoked Quality Assured Irish Bacon Medallion Steaks
- Sea salt & ground black pepper
- 25g butter
- 1 apple, core removed and cut into wedges
For the Brussel Sprouts
- 500g (18oz) Brussels sprouts
- 3 tbsp rapeseed
- 1 x Red onion, sliced
- 2 x garlic cloves, crushed
- 2 tbsp pine nuts, toasted
- 25g (1oz) butter, chilled and diced
- 2 tbsp parsley, chopped
Butter Bean & Cheddar Mash
- 2 tbsp rapeseed oil
- 1 small onion, finely chopped
- 2 garlic cloves, finely chopped
- 2 fresh rosemary sprigs
- 2 x 400g (14oz) tins of butter beans, drained and rinsed
- 4 tbsp milk
- 100g (4oz) mature Cheddar cheese, grated
Method
For the Glaze
- In a bowl, place the all the glaze ingredients
- Mix to combine & set aside until required
For the Medallions
- Removed the bacon medallions from the fridge 20-30 minutes before cooking
- Heat a large frying pan and add the rapeseed oil
- Season the bacon with salt & pepper on one side
- Add medallions to the pan, season side down
- Season the other side and add the butter to the pan
- Allow to cook for 3-4 minutes on a medium heat and turn over, until nicely golden
- Cook for a further 3-4 minutes and drain off any excess fat
- Pour in the prepared apple glaze and turn up the heat
- Add the apple wedges
- Spoon over the glaze, regularly turning the medallions
- If the glaze begins to catch on the pan, add a tablespoon of water to loosen
- The bacon medallion should be firm to the touch when fully cooked
For the Brussel Sprouts
- Peel off the outer leaves from the Brussels sprouts, then slice each one in half.
- Place the brussels sprouts in a pot of salted boiling water and blanch for 2 minutes and refresh under cold water.
- Heat the oil in a large frying pan set over a medium heat.
- Put the sprouts in the pan, cut side down, add in the red onion and garlic and let them sizzle for 5-6 minutes.
- Dot over the butter.
- Add in the toasted pine nuts and herbs at the end
For the Butterbean Mash
- Heat the oil in a pan over a medium heat. Add the onion and sauté for 2–3 minutes, until softened
- Add the garlic and rosemary and cook for another minute, until just fragrant.
- Stir in the butter beans and milk and simmer for 5 minutes, until the beans are heated through. Season with salt and pepper
- Add the cheddar cheese
- Blitz until smooth and creamy
