Spring cabbage, hazelnuts and bacon drizzled with hazelnut
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 450 | grams | Trimmed small spring cabbage; torn into small |
| ; pieces | ||
| 2 | tablespoons | Hazelnuts; roasted and skinned |
| 4 | Rashers dry cured streaky bacon | |
| 2 | tablespoons | Hazelnut oil |
| 15 | grams | Unsalted butter |
| ¼ | teaspoon | Caster sugar |
| Light sprinkling of salt | ||
Directions
Dry fry the bacon until crispy. Crumble or break up into small pieces.
Roughly chop the hazelnuts. Heat the butter, sugar, salt and a splash of water in a wok. Add the cabbage and quickly stir fry until it wilts.
Add the bacon and hazelnuts. Check the seasoning. Sprinkle on the hazelnut oil and serve very hot.
This goes beautifully with the lavender roasted spring chickens.
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Converted by MM_Buster v2.0l.