300g Brussels Sprouts
15g Neutral Cooking Oil (Rapeseed Oil)
100g Cold Pressed Apple Juice
30g Maple Syrup
50g Ardbeg Whiskey
100g Butter
10g Minced Garlic
75g Bacon Lardons
Ground Black Pepper to taste
Salt to taste
Garnish:
50g Smoked Almonds
50g Pickled Red Onions
1 Pink Lady Apple; diced
To make Pickled Red Onions:
100g Water
75g Caster Sugar
100g White Wine Vinegar
200g Sliced Red Onion
Combine water, sugar and vinegar together and whisk until sugar is dissolved. Pour over Red Onion and allow to sit for a minimum 45 minutes before use. Can be made in advanced.
For the Brussels Sprouts:
Preheat oven to 170C.
Using a large pan on medium heat. Drizzle a small amount of cooking oil and add bacon lardon and begin to crisp, approximately 5 minutes.
Then add your diced butter, minced garlic and Brussel sprouts to pan and roast together. Once Brussels sprouts and bacon are roasted, remove from heat. Add Ardbeg Whiskey (an absolute favourite of ours at Silver Birch), Apple Juice and Maple Syrup onto pan and mix together.
Place pan back onto medium heat and bring mixture to a simmer and season with ground black pepper and salt to your taste. Place pan in oven and finish cooking for approximately 15-20 minutes or until Brussel Sprouts are tender.
Remove from oven and transfer to serving dish and sprinkle with chopped smoked almonds, sliced pickled onions, and diced pink lady apples and enjoy!
