{"id":28829,"date":"2016-07-22T07:56:39","date_gmt":"2016-07-22T07:56:39","guid":{"rendered":"https:\/\/test10.co.za\/C\/?p=28829"},"modified":"2016-07-25T12:12:25","modified_gmt":"2016-07-25T12:12:25","slug":"choucroute-style-brussels-sprouts-2","status":"publish","type":"post","link":"https:\/\/test10.co.za\/C\/choucroute-style-brussels-sprouts-2\/","title":{"rendered":"Choucroute-style Brussels Sprouts"},"content":{"rendered":"

\"Reliance
\nPoor old Brussels sprouts, of all the veggies in the world, they really do have the worst rap. A mere mention of the word “sprouts” and most people visibly recoil and recall horror stories of being force-fed pallid, boiled-to-death\u00a0sprouts at the hands of grandmothers. But we’re going to let you in on a little secret here, Brussels sprouts don’t have to taste like dirty dishwater or, excuse us, farts. In fact, they can be\u00a0quite lovely when cooked properly, and taste very similar to cabbage, but with an overall nuttiness and freshness. When growing your own Brussels always bear in mind that they\u00a0like fertile, well-drained, moist soils with plenty of organic matter.<\/p>\n

The Brussels sprout is also very versatile, and can be stir-fried, blanched (NEVER boiled!), roasted, steamed or saute\u00e9d and works well with most strong-flavoured ingredients, such as blue cheese, Parmesan, chillies, fish sauce and, as in this recipe, bacon! We’ve updated a classic French recipe which usually uses ham hock and cabbage. Instead, this recipe calls to render out bacon fat, cook the sprouts in that (with the addition of white wine and stock) and then serve with crispy bacon pieces. Make absolutely sure you don’t overcook the sprouts, as no amount of bacon can mask their sulphurous flavour!
\n\"Brussels\"
\nChoucroute-style Brussels Sprouts<\/strong><\/p>\n

Serves:\u00a0<\/strong>4
\nDifficulty:\u00a0<\/strong>easy
\nPrep time:\u00a0<\/strong>10 minutes
\nCooking time:\u00a0<\/strong>20 minutes
\n
\n<\/strong>100 g bacon, preferably streaky or leg, cubed
\n<\/span>olive oil
\n\u00bd onion, very finely sliced
\n<\/span>salt and pepper
\n<\/span>50 ml white wine
\n<\/span>\u00bd C (125 ml) vegetable or chicken stock
\n<\/span>300 g Brussels sprouts, halved
\n<\/span>small handful of parsley, finely chopped<\/span><\/p>\n


\n<\/strong>Place the bacon into a cold saucepan and place over a low heat. Leave for about 10 minutes until the fat has rendered out, then increase the heat slightly to crisp up the bacon cubes. Once crisp, remove the pieces from the pan. Lower the heat and add a little bit of olive oil to the bacon fat, then add the onion. Cook over a medium heat until the onion is completely soft.<\/p>\n

Raise the heat again and add the white wine. Allow to reduce for a few minutes. Then add the stock you\u2019re using and finally, the Brussels sprouts. Cook over a medium-high for about 10 minutes. You want the liquid to reduce and cook the sprouts but you still want them to retain their bright green colour, as well as a little crunch, so be careful not to overcook them.<\/p>\n

When your sprouts are ready, add the bacon and the chopped parsley and stir once to combine. Turn out on onto a platter and serve immediately.<\/p>\n

See more of our favourite seasonal winter veg recipes here<\/strong><\/a>!<\/p>\n

Delicious\u00a0produce is grown\u00a0in healthy, living soil. #Harvesttotable series brought to you by\u00a0Reliance Compost<\/a>.<\/em><\/strong><\/p>\n

\"Reliance<\/a><\/p>\n","protected":false},"excerpt":{"rendered":"

Poor old Brussels sprouts, of all the veggies in the world, they really do have the worst rap. A mere mention of the word “sprouts” and most people visibly recoil and recall horror stories of being force-fed pallid, boiled-to-death\u00a0sprouts at the hands of grandmothers. But we’re going to let you in on a little secret here, Brussels sprouts don’t have to taste like dirty dishwater or, excuse us, farts. In fact, they can be\u00a0quite lovely when cooked properly, and taste […]<\/p>\n","protected":false},"author":3439,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"wprm-recipe-roundup-name":"","wprm-recipe-roundup-description":"","footnotes":""},"categories":[4582,4098],"tags":[],"class_list":["post-28829","post","type-post","status-publish","format-standard","hentry","category-brand-page","category-general"],"acf":[],"brand_slug":"","_links":{"self":[{"href":"https:\/\/test10.co.za\/C\/wp-json\/wp\/v2\/posts\/28829","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/test10.co.za\/C\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/test10.co.za\/C\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/test10.co.za\/C\/wp-json\/wp\/v2\/users\/3439"}],"replies":[{"embeddable":true,"href":"https:\/\/test10.co.za\/C\/wp-json\/wp\/v2\/comments?post=28829"}],"version-history":[{"count":0,"href":"https:\/\/test10.co.za\/C\/wp-json\/wp\/v2\/posts\/28829\/revisions"}],"wp:attachment":[{"href":"https:\/\/test10.co.za\/C\/wp-json\/wp\/v2\/media?parent=28829"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/test10.co.za\/C\/wp-json\/wp\/v2\/categories?post=28829"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/test10.co.za\/C\/wp-json\/wp\/v2\/tags?post=28829"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}