Middle Eastern Braised Brussels Sprouts with Speck, Yoghurt and Herbs

INGREDIENTS

  • 1/2 tspn Ras el Hanout
  • 500g Brussels Sprouts
  • 100g Speck or Belly Bacon
  • 150g Golden shallots
  • 100g Natural Greek yoghurt
  • 1/4 cup Fresh mint leaves
  • 1/4 cup Marjoram leaves
  • to season Salt and freshly ground pepper
Print Recipe

Preheat a fan forced oven to 200C.

Place the Chicken Stock into a large saucepan over a high heat and bring to the boil.

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.

Using a slotted spoon, scoop out the sprouts and place onto a serving platter

Tip: Use a platter that has a slight lip to keep the stock from running off when serving.

Bring the stock back to the boil and reduce by half.

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.

Pour the reduced stock over the sprouts, add the speck, shallots and mix gently.

To serve, spoon over the yoghurt, add the mint and marjoram, then drizzle with Extra Virgin Olive Oil and season to taste.