AuthoradminCategoryChristmas Dinner
Nutrition Facts
0 servings
1 kg Brussels sprouts , trimmed
4 tbsp goose fat
a few sage sprigs, shredded
200 g pack whole, cooked and peeled chestnuts
1
Boil a pan of water, add the sprouts and blanch for 6 mins. Drain and cool quickly under the cold tap or in iced water. To get ahead, pack into a plastic food bag and chill overnight.
2
On the day, heat the goose fat in a large wok and add the sage and chestnuts. Cook for a few mins over the heat, add the sprouts, season and stir-fry until piping hot.
Ingredients
1 kg Brussels sprouts , trimmed
4 tbsp goose fat
a few sage sprigs, shredded
200 g pack whole, cooked and peeled chestnuts
Directions
1
Boil a pan of water, add the sprouts and blanch for 6 mins. Drain and cool quickly under the cold tap or in iced water. To get ahead, pack into a plastic food bag and chill overnight.
2
On the day, heat the goose fat in a large wok and add the sage and chestnuts. Cook for a few mins over the heat, add the sprouts, season and stir-fry until piping hot.