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Tai Tapu
Canterbury
New Zealand

The Edible Journey Cookbook takes you on culinary journey from Halswell to Akaroa, integrating a diverse range of local popular restaurants, cafes, food producers and recipes from this special region. The book is designed to become a valuable resource for the area and become a guide for the discerning traveler to experience the Journey first hand.

 

Salads and Sides

Otahuna Lodge presents Salads and Sides
Brussels Sprout and Bacon Salad

Brussels Sprout and Bacon Salad

Brussels Sprout and Bacon Salad

Preparation time: 30 minutes 
Cooking time: 10 minutes 
Makes: 6 side servings

Ingredients 
6 bacon rashers, chopped 
2 Tbsp balsamic vinegar
½ tsp mustard
1 clove garlic, peeled and crushed
1 tsp fresh chopped thyme 
½ cup extra virgin olive oil
750g Brussels sprouts
2 Tbsp unsalted buttersalt and freshly ground pepper

Method 
In a frying pan cook the bacon over a medium heat, turning occasionally until crisp. Drain off excess fat and transfer the cooked bacon onto a paper towel-lined plate. 

In a small bowl whisk together the vinegar, mustard, garlic, and thyme. When combined, continue whisking and pour in the olive oil in a slow steady stream. 

Season to taste.

Carefully peel off the leaves from each sprout, discarding any that have blemishes.

Melt the butter in a large saucepan over a medium heat. Add the sprout leaves and ½ cup water. Cover the pan and increase the temperature to high. Bring the contents to the boil, reduce the heat and allow the leaves to steam for about 5 minutes. Add more water if the pan dries out too quickly. Remove from the heat and tip the leaves into a serving bowl.

Add the bacon to the olive oil mixture, then drizzle it over the sprout leaves. Toss to coat. Season to taste and serve immediately.

Submitted by Fiona Burt

Address

224 Rhodes Road, Tai Tapu , New Zealand

www.otahuna.co.nz

Contact

Phone 03 329 6333

Fax 03 329 6336

Email enquiries@otahuna.co.nz