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Spicy bacon with Brussels sprouts-apple stew | RTL News

In addition to the stew, which consists of sprouts, potato and celeriac, Hugo makes deliciously spiced bacon. And if that were not enough, he also shows you how to easily make a fresh apple-raisin compote yourself.

Curry bacon with Brussels sprouts and apple stew

  • Main course 4 persons
  • Preparation about 40 minutes

Ingredients

  • 750 g floury potatoes
  • 500 g celeriac
  • salt and pepper
  • 4 bacon rolls
  • 4 teaspoons curry powder (e.g. garam masala or curry madras)
  • 750 g of sprouts
  • 2 tablespoons of neutral olive oil
  • 40 g butter
  • 2 sweet and sour apples
  • 100 ml of milk
  • to serve: sweet and sour onions

Additional

Yogurt with apple raisin compote

  • Side dish 4 people
  • Preparation approx. 20 minutes + cooling down

Ingredients

  • 3-4 sweet and sour apples (Elstar, Jonagold)
  • juice of ½ lemon
  • 2-3 tablespoons of sugar
  • 2 tablespoons of raisins
  • 1 clove
  • 1 cinnamon stick
  • 500 ml full-fat yogurt
  • 30 g almond flakes
  • few sprigs of mint or lemon balm

The stamppot

The basis of the stew consists of potato and celeriac, a choice that Hugo makes conscious. “Celeriac makes a stew softer, fresher and less heavy than a regular potato. Together they make the perfect combination.”

Start by peeling the potatoes and the tuber. The skin of a celeriac is quite bitter, so you really want to remove it well.

Tip: do you want to test if a tuber is old? Then press the peel with your thumb. If the skin feels soft, it is an old tuber and it is probably no longer tasty.

Cut the potatoes and the tuber into pieces. These can be coarse pieces, because you will be cooking and pounding them later.

Put a pan with plenty of cold water on the fire and cook the sliced ​​potatoes and tuber covered for about 20 minutes until tender.

Fry bacon

Sprinkle the bacon with lots of curry powder, some salt and pepper and rub it in with your hand so that the bacon absorbs the flavors. Turn the patches over and then do the same on the other side.

Grab a frying pan and fry the bacon in it. You don’t have to add oil or other fat: bacon rashers are fat enough on their own.

You will see that the fat will run out of the bacon on its own and before you know it you will fry the meat in its own fat! This is tastier and healthier than adding extra oils.

Prepare dessert

For dessert, Hugo makes a fresh, wintery apple compote with yogurt and lemon balm. You can also replace the latter with currency, depending on your preference.

When making a compote, you often use a somewhat firmer, sweet and sour apple. In contrast to the preparation of applesauce, with a compote you do not cook the apples completely, but you want to be able to see some of the structure.

Peel the apples and cut them into 1 centimeter cubes. Put the apple cubes in a saucepan, together with some lemon juice, raisins, cloves, sugar and a cinnamon stick.

Put the saucepan on low heat. After a while, moisture will come out of the apple. Let it simmer for 10-15 minutes and after a while you will automatically have a fresh compote.

Continue with the stamppot

You also add some apple to the stew. Peel and dice the apples.

Clean the Brussels sprouts and cut them in half. Then fry them in a wok over high heat. After a few minutes add the apple cubes and stir everything for a few more minutes.

Tip: by stir-frying Brussels sprouts instead of cooking, caramelisation takes place and the sprouts become less bitter.

When the potatoes and tuber are soft boiled, you can drain them.

Put the pan with potatoes and tuber back on the fire after draining. Keep the heat still low and add a splash of milk and a piece of butter to the pan. Turn off the heat and then mash everything with a puree masher.

Stir everything together with a spoon and see if your stew is creamy enough. If not, add a dash of milk.

When your stew is to your liking, add the stir-fried sprouts and apple to the pan. Then stir everything together well with a spoon. You no longer have to stomp: the sprouts are best if you keep them whole. Season everything with salt and pepper.

At the table!

Place a dry frying pan on the fire and roast the almonds in it. As soon as they turn brown, they are ready. Keep a close eye on them as they burn quickly.

Put the yogurt in glasses and spoon some of your homemade mashed potatoes on top of the yogurt. Garnish the desserts with almond crunch and fresh mint or lemon balm.

Take the pan with bacon from the heat and stir some of the remaining gravy into the stew. Keep some gravy left for the enthusiast, you can put it in a container on the table, for example.

Spoon some stew on a plate and place a bacon steak next to it. Add some sour by adding some sweet and sour onions.

Your Dutch pot is ready, enjoy!

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