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Truffle Maple Glazed Brussels Sprouts, Bacon

This mouth-watering Brussels sprouts recipe, TRUBEL style, is created by the very talented Chef Andrew Newman, Head Chef at Brunswick House, for you using TRUBEL White Truffle Maple Syrup. These sweet and savoury sprouts are now requested at least once a week by the family!

 

Servings: 

4 as a side dish

Timing

30mins

Notes/Tips

  • Use the best lardon you can find. The better the lardon, the better the dish.
  • Our preferred brand of fish sauce is the Three Crab Brand, second choice would be the Squid brand. Either should be readily available at a South East Asian shop.
  • Only add salt to this dish at the end of tasting if needed. There is a lot of salt in the bacon and the fish sauce so usually you do not need to add more.

 

Ingredients

  • 300g Brussels Sprouts
  • 100g Smoked Lardons
  • 25g Veg Oil
  • 15g Fish Sauce
  • 30g Water
  • 15g White Truffle Maple Syrup
  • 2g / 2pinches Black Pepper

 

Method

  1. Prepare the Brussels sprouts by cutting off the bottom 2mm of the root end, peeling off the outer 2 layers of leaves, and finally cutting the heart in half lengthwise.  
  2. While preparing the sprouts, heat a pan over medium-low heat. When the pan is hot, add the oil and the lardons. 
  3. Continue to cook the lardons until all the fat has been rendered out and the meat is brown and crispy. This step takes time and the lardon will need to be stirred every 5min or so.
  4. Remove the lardon from the pan and reserve in a small bowl being sure to keep as much of the fat in the pan as possible.
  5. Add the Brussels sprout hearts cut side down, arranging them in a clockwise pattern so you know which ones will be cooked first.
  6. Increase the heat on the pan to medium-high and cook the Brussels sprouts until they are nicely caramelized then flip them onto their raw side.
  7. Increase the heat on the pan to high, add the reserved outer leaves, crisped lardons and continue to mix just until the outer leaves go bright green and are just starting to wilt. 
  8. Add the water and stir it in to deglaze the pan. 
  9. Remove the pan from the heat. Stir in the truffle maple syrup, fish sauce, and season with black pepper.
  10. Taste the Brussels sprouts and see if they need any additional salt. 

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