The Urban Co-Op

  • Our Co-op
    • Wellness Hub >
      • Classes & Community Clinics
      • Courses & Workshops
      • Therapies & Practitioners
      • Rooms
    • News & Blogs
    • Community Noticeboard
  • Shop
    • Food Boxes
    • Gift Vouchers
    • Membership
  • Events
  • About
    • Our Future
    • Our People
    • Our Strategic Plan
    • Legal & Finance
    • Media >
      • Print Media
    • Supporters
    • About Co-ops >
      • Other Co-ops
      • Co-op Documents
      • Co-Op Links
      • Related Links
    • AppGDPRS
  • Contact
  • Our Co-op
    • Wellness Hub >
      • Classes & Community Clinics
      • Courses & Workshops
      • Therapies & Practitioners
      • Rooms
    • News & Blogs
    • Community Noticeboard
  • Shop
    • Food Boxes
    • Gift Vouchers
    • Membership
  • Events
  • About
    • Our Future
    • Our People
    • Our Strategic Plan
    • Legal & Finance
    • Media >
      • Print Media
    • Supporters
    • About Co-ops >
      • Other Co-ops
      • Co-op Documents
      • Co-Op Links
      • Related Links
    • AppGDPRS
  • Contact

Sprout, bacon and red pepper panzanella

5/1/2024

0 Comments

 
Picture
Here’s a recipe I found in the Delicious magazine and it appealed for a few reasons. The Italian influence (Gianni will love it…) but also the concept of using up leftovers. I love a tray bake.

Ingredients
  • 500g brussels sprouts, trimmed and halved
  • 3 shallots, quartered
  • ½ tsp caraway seeds
  • 4 tsp olive oil
  • 150g bacon lardons
  • 2 garlic cloves
  • 3 thick (3cm) slices sourdough bread, torn into bite-size chunks
  • 200ml chicken stock
  • 1 tsp red wine vinegar
  • 1 tbsp nonpareille capers
  • 2 jarred roasted red peppers, cut into strips
 
Method
  1. Heat the oven to 200°C fan/gas 7. Spread the sprouts and shallots out in a large deep roasting tin. Season with a pinch of salt and scatter over the caraway seeds, drizzle over 1 tsp oil then top with the lardons. Put the (unpeeled) garlic cloves in a corner of the tin. Roast for 10 minutes.
  2. Stir up the contents of the tin, pour the chicken stock into the base then scatter over the torn bread. Bake for another 10 minutes until the lardons are crisp, the sprouts have browned and the bread is golden on top.
  3. Remove the garlic cloves from the roasting tin and squeeze the flesh out of their skins into a small bowl. Mash the garlic with a fork then whisk in the remaining 3 tsp oil and the vinegar. Tip this into the roasting tin along with the capers and peppers. Toss everything together, season and serve hot.

Anne Maher

©Recipe and photo credit to the Delicious magazine

0 Comments

Your comment will be posted after it is approved.


Leave a Reply.

    Categories

    All
    My Favourite Product
    Real Food For Living
    Recipes
    Recommended Reading
    Seasonal Foods
    Topical Commentary
    Totes On Tour
    Vegan Recipes
    Zero Waste Lifestyle

    Archives

    April 2025
    March 2025
    February 2025
    January 2025
    December 2024
    November 2024
    October 2024
    August 2024
    July 2024
    June 2024
    May 2024
    April 2024
    March 2024
    February 2024
    January 2024
    December 2023
    October 2023
    August 2023
    July 2023
    June 2023
    April 2023
    February 2023
    January 2023
    December 2022
    November 2022
    September 2022
    July 2022
    June 2022
    May 2022
    April 2022

    Authors

    Recipes from Katie Verling & Jacques
    Brennan
    Real Food for Living from Anne Maher
    Recommended Reading from Anne Maher
    My Favourite Product by you
    Topical Commentary from Anne Maher
    Zero Waste Lifestyle Tips from Geraldine Fitzpatrick
    Blog Posts created by Geraldine Fitzpatrick

    RSS Feed

Opening Hours

Monday 9am - 5.30pm
Tuesday 9am - 5.30pm
Wednesday 9am - 5.30pm
Thursday 9am - 7pm
Friday 9am - 7pm
Saturday 9am - 5.30pm
Sunday 11am - 4pm
Bank Holiday 11am - 4pm

Location

8 Eastway Business Park
Ballysimon Road
Limerick V94 N7D3

+353 61 294 289
[email protected]


© 2023 The Urban Co-Op - All Rights Reserved