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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