WHAT IS LARDON RECIPES

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BRUSSELS SPROUTS LARDONS RECIPE - GOOD HOUSEKEEPING



Brussels Sprouts Lardons Recipe - Good Housekeeping image

If you're using pancetta, ask your butcher to cut it into 1/4-inch-thick slices. If you're using bacon, it will cook much more quickly.

Provided by Ina Garten

Categories     dairy-free    autumn    Christmas    dinner party    feed a crowd    Thanksgiving    dinner    side dish

Total Time 55 minutes

Prep Time 30 minutes

Cook Time 0S

Yield 12

Number Of Ingredients 7

1/4 c.

olive oil

12 oz.

pancetta or thick-cut bacon

3 lb.

Brussels sprouts

Kosher salt

pepper

1 1/2 c.

golden raisins

2 1/2 c.

chicken stock or broth

Steps:

  • In 8-quart saucepot, heat oil on medium. Add pancetta and cook 15 to 18 minutes or until fat is rendered and pancetta is golden brown and crisp, stirring frequently. With a slotted spoon, transfer pancetta to paper a towel-lined plate. Increase heat to high. To saucepot, add Brussels sprouts and 1 1/2 teaspoons each salt and freshly ground black pepper. Cook 5 to 7 minutes or until lightly browned, stirring occasionally. Add raisins and chicken stock. Reduce heat to maintain simmer; cook 8 to 10 minutes or until sprouts are tender when pierced with knife, stirring occasionally. Stir in pancetta and serve.

Nutrition Facts : Calories 250 calories

SAUTÉED POTATOES WITH BACON LARDONS & PERSILLADE RECIPE ...



Sautéed potatoes with bacon lardons & persillade recipe ... image

This fabulous French side dish of pan-fried potatoes and salty smoked bacon is finished with garlic and herbs, and pairs perfectly with roast meats and poultry

Provided by Raymond Blanc

Categories     Side dish

Total Time 30 minutes

Prep Time 5 minutes

Cook Time 25 minutes

Yield 6

Number Of Ingredients 9

1kg potatoes , cut into 2cm/3/4in pieces
2 tbsp rapeseed oil
300g smoked bacon lardons
25g unsalted butter
small pack flat-leaf parsley , chopped
2 tsp chopped chervil
1 tarragon sprig, leaves chopped
1 banana shallot , finely chopped
2 garlic cloves , crushed

Steps:

  • In a large saucepan on a high heat, simmer the potatoes for 5 mins in enough water to just cover them, then drain in a colander and leave for 1 min for the steam to escape.
  • In a small bowl, mix all the ingredients for the persillade together and set aside. Heat the oil in a large frying pan on a high heat, add the lardons and cook for 8-10 mins until lightly caramelised. Add the potatoes, then the butter.
  • Season with salt and freshly ground black pepper and cook for 10 mins, stirring regularly, until golden brown all over. Spoon out any excess fat and stir in the persillade. Taste and adjust the seasoning if necessary.

Nutrition Facts : Calories 321 calories, FatContent 17 grams fat, SaturatedFatContent 6 grams saturated fat, CarbohydrateContent 28 grams carbohydrates, SugarContent 1 grams sugar, FiberContent 4 grams fiber, ProteinContent 13 grams protein, SodiumContent 1.4 milligram of sodium

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