Middle Eastern Braised Brussels Sprouts with Speck, Yoghurt and Herbs
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Step 1: Preheat a fan forced oven to 200C.
Step 2: Place the Chicken Stock into a large saucepan over a high heat and bring to the boil.
Step 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.
Step 4: 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.
Step 5: Bring the stock back to the boil and reduce by half.
Step 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.
Step 7: Pour the reduced stock over the sprouts, add the speck, shallots and mix gently.
Step 8: To serve, spoon over the yoghurt, add the mint and marjoram, then drizzle with Extra Virgin Olive Oil and season to taste.
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
1/4 cup fresh mint leaves loosely packed
1/4 cup marjoram leaves loosely packed
40ml 2 tbspn Extra Virgin Olive Oil
to season salt and freshly ground pepper