A friend told me recently, that in tough times make sure you have Brussels Sprouts. They will survive at the bottom of your fridge through everything.
Here’s how you cook them
To save on the typing, from now on I’m going to call Brussels Sprouts, BS.
I like to peel off any leaves for the outside that are past their best.
You can either cut a cross in the bottom of each BS or cut each BS in half vertically.
Bring a large pot of lightly salted water to the boil. Blanc your BS in the boiling water for 2 minutes. I do less time, not more, as I like my BS still crispy. Not grey and soggy.
Dice a couple of strips of bacon and one onion.
Heat a frying pan. Add a spoonful of butter. Melt.
Add the bacon and onion to the frypan. Fry off until the bacon is crisp, and the onion cooked.
Throw in the BS. Fry off until they start to brown.
To finish the BS off, pour in ½ cup of white wine. Add a pinch of salt, pepper and the chef’s secret ingredient, sugar.
On this day, I’ve served mine with a rack of Wattlebank park farm lamb
Stay safe and keep cooking!
Acknowledgment of country
Hello, I’m Jaci Hicken, from the lands of the Brataualung clan, which is where I’ve spent most of my life.
I would like to acknowledge all of us here today to cook together and share a meal.
I love sharing my dream of growing the food this country has to offer and share it with you.
The traditional place that we come together today is on the lands Gunaikurnai people
And I’d like to pay my respects to our elders past, present, emerging leaders, along with all the young people in our community.