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Greendale Bacon & Parmesan Brussels

Sprouts and bacon are always a crowd-pleasing combo. Serves 10 as part of a buffet-style spread.

Rating
Easy
Serves
10
Course
Canape
Prepare
-
Cook
-
Total time
-

Ingredients

13 slices Greendale Streaky bacon
400g Brussel Sprouts
Sunflower Oil

To serve: Wooden cocktail sticks; Parmesan or other Italian-style hard cheese, for grating

Method
Put the sprouts into a large saucepan, cover with water and place over a high heat. When the pan comes up to the boil, lower the heat and simmer for 8-10 minutes, or until the sprouts are tender to the point of a sharp knife. While the sprouts are cooking, add a splash of oil to a frying pan and cook the bacon slices for a couple of minutes on each side (you will need to work in batches); the bacon should be just starting to crisp. Place the cooked bacon on to a kitchen-paper lined plate to drain any excess fat. By now the sprouts should be ready - drain them well and tumble them on to a plate.

To assemble the skewers, take a cocktail stick and skewer on a sprout. Add the very edge of one of the slices of bacon, then add another sprout and skewer the bacon again, so that the bacon is zig-zagging in between the sprouts. Repeat with a third sprout, then skewer the bacon and trim off any excess (you can re-use this on other skewers). When all of the sprouts and slices of bacon have been used up, place all the sticks on a serving dish, grate over the parmesan and serve immediately.