Christmas Day Brussels sprouts with Black Bomber and bacon

Choux de Bruxelles du jour de Noël avec Black Bomber et bacon

Le plat d'accompagnement classique du jour de Noël, réinventé. Black Bomber, notre cheddar extra-vieux et gourmand, associe des lardons de bacon croustillants et une généreuse touche de crème double pour transformer ces petits légumes qui divisen...

Le plat d'accompagnement classique du jour de Noël, réinventé. Black Bomber, notre cheddar extra-vieux et gourmand, associe des lardons de bacon croustillants et une généreuse touche de crème double pour transformer ces petits légumes qui divisent en un gratin délicieusement crémeux que toute la famille adorera.

Method:

  1. Trim the ends off the Brussels sprouts and slice them in half. Set aside.
  2. Preheat the oven to 180C (350F).
  3. In a large cast-iron skillet or oven-safe frying pan, heat the knob of butter over medium heat on the hob.
  4. Add the smoked bacon lardons and fry until golden and crispy (about 4-5 minutes).
  5. Remove the bacon lardons from the pan and place them on a plate lined with kitchen towel to drain off any excess fat. Set aside.
  6. In a large bowl, combine the Brussels sprouts, double cream and grated Black Bomber. Add a little salt and pepper.
  7. Stir everything together until the sprouts are well-coated with the cream and cheese mixture.
  8. Transfer the creamy sprouts into the pan you used to cook the bacon.
  9. Place the pan into the preheated oven and bake for about 30 minutes, or until the sprouts are tender and cooked through, and the top is golden and bubbling.
  10. Remove from the oven and add the crispy smoky bacon lardons.

Method:

  1. Trim the ends off the Brussels sprouts and slice them in half. Set aside.
  2. Preheat the oven to 180C (350F).
  3. In a large cast-iron skillet or oven-safe frying pan, heat the knob of butter over medium heat on the hob.
  4. Add the smoked bacon lardons and fry until golden and crispy (about 4-5 minutes).
  5. Remove the bacon lardons from the pan and place them on a plate lined with kitchen towel to drain off any excess fat. Set aside.
  6. In a large bowl, combine the Brussels sprouts, double cream and grated Black Bomber. Add a little salt and pepper.
  7. Stir everything together until the sprouts are well-coated with the cream and cheese mixture.
  8. Transfer the creamy sprouts into the pan you used to cook the bacon.
  9. Place the pan into the preheated oven and bake for about 30 minutes, or until the sprouts are tender and cooked through, and the top is golden and bubbling.
  10. Remove from the oven and add the crispy smoky bacon lardons.

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