Serves: 4 people
1 pinch Black Pepper
50 g Blue Cheese
plus extra to serve
80 g Butter
50 g Ciabatta Bread Rolls
day-old, cut into 2cm chunks
2 tbsp Olive Oil
1 pinch Salt
500 g SuperValu Brussels Sprouts
trimmed and halved lengthways
1 tbsp SuperValu Fresh Thyme
100 g SuperValu Streaky Bacon Rashers
diced into 2cm chunks
- Bring a large pan of salted water to the boil. Add the Brussels sprouts and simmer for 5 minutes. Using a slotted spoon, transfer the sprouts to a bowl of iced water to stop the cooking process.
- Heat the olive oil in a very large, heavy, non-stick frying pan over a low heat. Add the bacon and bread pieces and cook for 1 to 2 minutes, shaking the pan frequently to colour and caramelise the bread and bacon. Season with salt and pepper.
- Remove the bacon and bread from the pan and place in a small bowl, then crumble in the blue cheese and toss to combine.
- Return the pan to a high heat and add the drained Brussels sprouts. Pan-fry for 3 to 5 minutes, until lightly coloured. Season with salt and pepper and add the melted butter. Stir in the bacon and blue cheese mixture and toss to combine briefly. Transfer the Brussels sprouts to a platter, crumble over a little extra blue cheese and sprinkle with the thyme leaves. Serve immediately.