Only Slaggin’s Garlic Sprouts with Crispy Lardons & Parmesan Crumb

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Only Slaggin’s Garlic Sprouts with Crispy Lardons & Parmesan Crumb
Only Slaggin’s Garlic Sprouts with Crispy Lardons & Parmesan Crumb
Servings:4-6
Preparation Time:10
Cooking Time:30
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Ingredients

  • 400 g Fresh For You Brussels sprouts
  • 2 tbsp unsalted butter
  • 2 tbsp Centra Olive Oil
  • 1/2 tsp salt
  • 1/4 tsp Pepper
  • 2 Cloves of garlic minced
  • 50 g breadcrumbs
  • 50 g grated parmesan
  • 65 g bacon lardons

Method

  1. Preheat baking sheet with 1 tbsp of oil at 200ºC
  2. Peel and remove stalk of the sprouts. Slice them in half.
  3. Combine melted butter, olive oil, salt and pepper, minced garlic in bowl.
  4. Add the sprouts and mix until they are all coated.
  5. Add the parmesan and breadcrumbs to the bowl (leaving a small portion aside) and mix until coated.
  6. Place the coated sprouts on a baking sheet in a single layer with the flat side down. Sprinkle the leftover parmesan and breadcrumbs on top.
  7. Sprinkle the lardons into any gaps between the sprouts.
  8. Bake for 15-20 mins at 200ºC

Huevos Rancheros

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Huevos Rancheros
Huevos Rancheros
Buenos Dias! Your weekend brunch just got upgraded.
Servings:6
Preparation Time:5
Cooking Time:40
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Ingredients

  • 1 onion
  • 2 Cloves of garlic
  • 2 Red Peppers
  • 2 Red chillies
  • 1 Dried chilli
  • 2 Tins of plum tomatoes
  • 2 Ripe tomatoes
  • 6 Eggs
  • 100 grams button mushrooms
  • 6 flour tortillas
  • cheddar cheese to serve

Method

  1. Peel and finely slice the onions and garlic. Deseed and finely slice the peppers and chillies.
  2. Get a large frying pan on a high heat and add olive oil.
  3. Add the onion, garlic, peppers, fresh and dried chillies, mushrooms and a good pinch of sea salt and black pepper, and cook for 15 minutes.
  4. Pour in the tomatoes, using a spoon or potato masher to break them up. Bring to the boil, then turn down to a medium heat and cook for a further 5 minutes to reduce the sauce. Slice the fresh tomatoes and lay them over the top of the mixture.
  5. Use a spoon to make small wells in the tomato stew, then crack in the eggs. Try to crack them in as quickly as you can so they all get to cook for roughly the same amount of time.
  6. Season from a height, put the lid on and let the eggs cook for around 3 to 4 minutes.
  7. Serve with warm tortillas and cheddar cheese. Enjoy!