For the Glaze:
For the Medallions:
For the Brussels Sprouts:
Butterbean and Cheddar Mash:
For the Glaze:
For the Medallions:
For the Brussels Sprouts:
Butterbean and Cheddar Mash:
For the Glaze:
In a bowl, place the all the glaze ingredients
Mix to combine and set aside until required
For the Medallions:
Removed the bacon medallions from the fridge 20-30 minutes before cooking
Heat a large frying pan
Add the rapeseed oil
Season the bacon with salt and pepper on one side
Add medallions to the pan, season side down
Season the other side and add the butter to the pan
Allow to cook for 3-4 minutes on a medium heat and turn over, until nicely golden
Cook for a further 3-4 minutes and drain off any excess fat
Pour in the prepared apple glaze and turn up the heat
Add the apple wedges
Spoon over the glaze, regularly turning the medallions
If the glaze begins to catch on the pan, add a tablespoon of water to loosen
The bacon medallion should be firm to the touch when fully cooked
For the Brussel Sprouts:
Peel off the outer leaves from the Brussels sprouts, then slice each one in half.
Place the brussels sprouts in a pot of salted boiling water and blanch for 2 minutes and refresh under cold water.
Heat the oil in a large frying pan set over a medium heat.
Put the sprouts in the pan, cut side down, add in the red onion and garlic and let them sizzle for 5-6 minutes.
Dot over the butter.
Add in the toasted pine nuts and herbs at the end
For the Butterbean Mash:
Heat the oil in a pan over a medium heat. Add the onion and sauté for 2–3 minutes, until softened
Add the garlic and rosemary and cook for another minute, until just fragrant.
Stir in the butter beans and milk and simmer for 5 minutes, until the beans are heated through. Season with salt and pepper
Add the cheddar cheese
Blitz until smooth and creamy
For the Glaze:
In a bowl, place the all the glaze ingredients
Mix to combine and set aside until required
For the Medallions:
Removed the bacon medallions from the fridge 20-30 minutes before cooking
Heat a large frying pan
Add the rapeseed oil
Season the bacon with salt and pepper on one side
Add medallions to the pan, season side down
Season the other side and add the butter to the pan
Allow to cook for 3-4 minutes on a medium heat and turn over, until nicely golden
Cook for a further 3-4 minutes and drain off any excess fat
Pour in the prepared apple glaze and turn up the heat
Add the apple wedges
Spoon over the glaze, regularly turning the medallions
If the glaze begins to catch on the pan, add a tablespoon of water to loosen
The bacon medallion should be firm to the touch when fully cooked
For the Brussel Sprouts:
Peel off the outer leaves from the Brussels sprouts, then slice each one in half.
Place the brussels sprouts in a pot of salted boiling water and blanch for 2 minutes and refresh under cold water.
Heat the oil in a large frying pan set over a medium heat.
Put the sprouts in the pan, cut side down, add in the red onion and garlic and let them sizzle for 5-6 minutes.
Dot over the butter.
Add in the toasted pine nuts and herbs at the end
For the Butterbean Mash:
Heat the oil in a pan over a medium heat. Add the onion and sauté for 2–3 minutes, until softened
Add the garlic and rosemary and cook for another minute, until just fragrant.
Stir in the butter beans and milk and simmer for 5 minutes, until the beans are heated through. Season with salt and pepper
Add the cheddar cheese
Blitz until smooth and creamy
