Asia x Tyrol: Bao Dumplings with Prawns and Fine Bacon Strips!
Ingredients for 4 people as a side dish
700 g Brussels sprouts
80 g HANDL TYROL fine bacon strips
1 lemon
60 g cashew nuts
90 ml olive oil
3 garlic cloves
Herbs: e.g. thyme, rosemary, parsley
1 tbsp coarse, sweet mustard
Chili flakes
20 g Parmesan cheese & shavings for garnish
1 tart apple
For extra crunchiness - HANDL TYROL Fine Bacon Strips
Method
Level of difficulty:
Hobby cook
- Preheat the oven to 220°C (425°F) convection. Line a baking sheet with parchment paper.
- Clean the Brussels sprouts and spread them out on the baking sheet. Mix well with 2 tablespoons of olive oil, salt, and pepper. Peel and crush 1-2 cloves of garlic and add to the mixture along with the herbs. Roast in the oven for approx. 15-20 minutes until the Brussels sprouts have turned a nice brown color. Turn occasionally. Remove from the oven and leave to cool.
- For the dressing, squeeze the lemon and grate 20 g of Parmesan cheese. Whisk the Parmesan with 40 ml of lemon juice, 90 ml of oil, 1 tablespoon of mustard, and salt and pepper.
- Roughly chop the cashews and roast them in a pan with the bacon strips until the bacon strips are crispy. Season with chili to taste.
- Cut the apple into small pieces. Place in a bowl with water and a dash of lemon juice. Finely chop the parsley. Grate some Parmesan cheese into fine shavings.
- Mix the cooked Brussels sprouts well with the dressing. Garnish with cashews, bacon strips, Parmesan shavings, and apple pieces before serving.
It's a wonderful side dish for roasted meat!