My week on Instagram, TuesdayTune & Roasted Brussels Sprouts with Bacon Recipe

G'day sweet friends. Welcome to Natasha in Oz, my little corner of the world Down Under!

I hope you have had a wonderful week so far. If you follow me on instagram you will have seen that I have been baking, cleaning, cooking, decorating, visiting my favourite blogs, going on walks and of course, instagramming!

I have also had a wonderful week at school teaching Pride and Prejudice to my Senior class. Next week I'm going to start watching Bridget Jones's Diary with them and we are going to compare Austen's novel with Bridget Jones which was written as an homage to Pride and Prejudice! Can you imagine how excited I am to be teaching this exciting unit of work but also to be literally FORCED to watch Colin Firth and Hugh Grant for a week?!?

Bridget Jones’s Diary

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It's only fitting then that this week's Tuesday Tune features another good looking chap singing "Have you met Miss Jones" which featured on the soundtrack to Bridget Jones's Diary.

Here's Robbie Williams!

Now, onto something completely different...

Yesterday I shared a picture on Instagram and Google+ about my favourite Fall vegetable and I asked the question....

Do you love Brussels Sprouts as much as I do?

 

Lots of people commented on how much they love them and a few actually asked me how I serve them because I mentioned that I always cook mine with bacon. If you haven't tried them with bacon you are really missing out! Here is one way of cooking them with bacon from Katharine Marsch, Sous Chef at The Breslin Bar & Dining Room in New York. She blanches then roasts Brussels sprouts before tossing them with sweet caramelized onions, bacon and sage. A finishing touch of lemon juice, olive oil, chile flakes and flaky sea salt deepens the flavors!

Video via Williams Sonoma

Here is the recipe if you would like to give it a try!

ROASTED BRUSSELS SPROUTS WITH BACON
Yield: 4 servings

INGREDIENTS
2 tablespoons extra-virgin olive oil, plus more to serve
2 medium white onions, thinly sliced (about 2 cups)
Kosher salt
1 pound Brussels sprouts, tough outer leaves removed and trimmed
4 ounces slab bacon, cut into medium cubes (about ¼ cup)
5 fresh sage leaves, finely chopped
1 medium lemon
Flaky sea salt (such as Maldon)
Crushed red chile flakes

DIRECTIONS

1. In a large skillet set over low heat, heat the olive oil. Add the onions, a large pinch of salt and cook, stirring occasionally, until the onions are sweet and caramelized, about 30 minutes. Remove from the heat and set aside.

2. In a large stockpot, blanch the Brussels sprouts in salted, boiling water until bright green and just tender, about 5 minutes. Remove the Brussels sprouts from the water and set aside to cool. Cut some of the larger Brussels sprouts in half but leave the smaller ones whole.

3. In a medium skillet set over medium heat, cook the bacon, stirring occasionally, until it is crisp on all sides, about 5 minutes. Pour off the excess fat, leaving about 1 tablespoon. Add the halved Brussels sprouts cut side down to the pan and cook without stirring over medium heat until the sprouts are tender and nicely caramelized. Add the remaining sprouts to the pan and cook until browned, about 5 minutes more. Stir in the caramelized onions and sage. Finish the dish with a few drops of freshly squeezed lemon juice, sea salt, chile flakes and a drizzle of olive oil, all to taste. Serve immediately.

Don't they look delicious! If you aren't a fan of Brussels Sprouts please try this recipe ~ you might find out you love them as much as I do! 

If you would like to keep up with my comings and goings please feel free to follow me on instagram! 

I do tend to post there quite a lot and it's such a fun and different way of keeping up with many of my blogger friends. Please let me know if you are on instagram so I can follow you there!

Also, if you haven't joined in with this week's Say G'day Linky party it's not too late! Just click the button below to link up your latest and greatest!

Well, I'd better go and find more pictures of Hugh Grant  prepare for my English lessons. I hope you have a gorgeous day and a happy week!

Best wishes,
Natasha In Oz 

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