Ingredients
500ml Chicken Stock
1/2 tspn ras el hanout
500g brussels sprouts cut in half
100g speck or belly bacon roughly chopped
150g golden shallots cut in half and peeled
100g natural greek yoghurt
1/4 cup fresh mint leaves loosely packed
1/4 cup marjoram leaves loosely packed
to season salt and freshly ground pepper
500ml Chicken Stock
1/2 tspn ras el hanout
500g brussels sprouts cut in half
100g speck or belly bacon roughly chopped
150g golden shallots cut in half and peeled
100g natural greek yoghurt
1/4 cup fresh mint leaves loosely packed
1/4 cup marjoram leaves loosely packed
to season salt and freshly ground pepper
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Methods
1
Preheat a fan-forced oven to 200C.
2
Place the Chicken Stock into a large saucepan over high heat and bring to a boil.
3
Add the Ras el Hanout and the Brussels sprouts and allow to braise for 4 to 5 minutes or until just cooked through. For softer sprouts, cook for a further 3 to 4 minutes.
4
Using a slotted spoon, scoop out the sprouts and place on a serving platter
Tip: Use a platter that has a slight lip to keep the stock from running off when serving.
5
Bring the stock back to a boil and reduce it by half.
6
Meanwhile, place the speck and shallots onto a lined baking tray and place into the preheated oven for 6 to 8 minutes, or until crispy. Remove from the oven and drain off the fat.
7
Pour the reduced stock over the sprouts, add the speck, and shallots, and mix gently.
8
To serve, spoon over the yoghurt, add the mint and marjoram, then drizzle with Extra Virgin Olive Oil and season to taste.
1
Preheat a fan-forced oven to 200C.
2
Place the Chicken Stock into a large saucepan over high heat and bring to a boil.
3
Add the Ras el Hanout and the Brussels sprouts and allow to braise for 4 to 5 minutes or until just cooked through. For softer sprouts, cook for a further 3 to 4 minutes.
4
Using a slotted spoon, scoop out the sprouts and place on a serving platter
Tip: Use a platter that has a slight lip to keep the stock from running off when serving.
5
Bring the stock back to a boil and reduce it by half.
6
Meanwhile, place the speck and shallots onto a lined baking tray and place into the preheated oven for 6 to 8 minutes, or until crispy. Remove from the oven and drain off the fat.
7
Pour the reduced stock over the sprouts, add the speck, and shallots, and mix gently.
8
To serve, spoon over the yoghurt, add the mint and marjoram, then drizzle with Extra Virgin Olive Oil and season to taste.
