This week we're sharing our favourite Christmas dishes from Neven Maguire's Complete Family Cookbook - each one more mouthwatering than the last.
Today's recipe? Brussels Sprout, Red Onion And Bacon CRUMBLE.
"If you aren’t a fan of Brussels sprouts, try using thickly sliced leeks with broccoli or cauliflower instead." says Neven. "This will also make a good vegetarian option for Christmas lunch if you leave out the bacon."
Ingredients
SERVES 6–8
675g (1½lb) Brussels sprouts, trimmed and cut in half knob of butter, for greasing
1 red onion, thinly sliced
2 cooked slices of smoked bacon, diced
200ml (7fl oz) cream
50ml (2fl oz) milk
good pinch of freshly grated nutmeg
50g (2oz) fresh white breadcrumbs
25g (1oz) walnuts, finely chopped
1 tsp chopped fresh flat-leaf parsley
sea salt and freshly ground
black pepper
Instructions
1. Preheat the oven to 190°C (375°F/gas mark 5).
2. Half-fill a pan with water and bring to the boil. Add the Brussels sprouts and simmer for 4–5 minutes, until just tender but not soggy. Drain and refresh under cold running water.
3. Butter a baking dish and tip in the blanched Brussels sprouts. Scatter over the red onion and bacon. Mix the cream with the milk and nutmeg in a jug and season to taste, then pour it over the sprouts. Mix the breadcrumbs with the walnuts and parsley, then sprinkle over the top. Bake in the oven for 20–25 minutes, until bubbling and golden brown.
4. To serve, place piping hot directly on the table and allow guests
to help themselves.
Neven Maguire's Complete Family Cookbook (300 Life Saving Recipes for Super-Busy Parents) is available now in all good bookshops, €29.99.
