Spring cabbage, hazelnuts and bacon drizzled with hazelnut

1 servings

Ingredients

QuantityIngredient
450gramsTrimmed small spring cabbage; torn into small
; pieces
2tablespoonsHazelnuts; roasted and skinned
4Rashers dry cured streaky bacon
2tablespoonsHazelnut oil
15gramsUnsalted butter
¼teaspoonCaster 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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