Delicious Brussel Sprouts with Chestnuts and Smoked Pork

BY RICHARD CORNISH

 

Ralf Finke from Oakwood Smallgoods is a German Fleischermeister - a German trained butcher who underwent a seven year apprenticeship. His skills in smoking and preserving meat are second to none, and being a local – based in Castlemaine, we are proud to stock his goods. We love the way his German style smoked pork, from bacon to Kaiserfleisch can be used to change cabbage and Brussels sprouts from the everyday to the extraordinary. This little dish is quick to make and perfect to serve with roasts and was developed here in Daylesford by food legend Mary Ellis a few years back.

 
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Serves 4-6

  • 500g fresh local Glenlyon chestnuts

  • 750g Brussels sprouts

  • 200g Oakwood smoked pork (Kaiserfleisch, Kassler, bacon)

  • 30g butter

  • ½ cup good quality chicken stock

  • ½ cup pear juice (we use local juice from Harcourt)

  • Salt and pepper

Bring a saucepan of water to boil over high heat. Take a sharp knife and score a cross in the base, or the flat bottom of the chestnuts. Place them in the water and cook for 30 minutes or until the flesh is soft. Drain. Allow to cool enough to handle. Peel and remove the skin. Trim the Brussels sprouts. Slice in half. Slice the smoked pork into small batons. In a large heavy-based saucepan heat the butter over medium-high heat and cook the pork, stirring frequently, until slightly browned. Add the Brussels sprouts. Stir frequently and cook until they begin to brown. Deglaze with pear juice, add the stock and cook for 20 minutes with the lid off or until the sprouts are to your desired texture. Season to taste. Serve with roast chicken alongside other vegetables. 

Salads and SidesGuest AuthorGlenlyon Chestnuts, Oakwood Smallgoods