The best wine pairing for Matty Matheson's brussel sprouts with bacon recipe is a a refreshing Fiano, Vermentino, Pinot G or a light red. Delicious with this textural salad.
INGREDIENTS
1 red bell pepper/capsicum
1 jalapeño
1 Scotch bonnet chilli
2 Thai chillies
2 red serrano peppers
½ cup fish sauce
1 cup white vinegar
1 cup sugar
1 cup water
1.8kg Brussels sprouts, half halved and half shaved Extra virgin olive oil Kosher salt and freshly cracked black pepper
1.8kg bacon
1 cup pistachios, toasted and chopped
½ bunch mint, finely chopped
Zest and juice of 1 lime
METHOD
1. Pre-heat your oven to 232°C.
2. Take the stems off the peppers. In a blender, purée the red bell pepper, jalapeño, scotch bonnet, Thai chilles, serranos, fish sauce, and vinegar. While the peppers are blending, start your caramel.
3. In a small pot over medium-low heat, combine the sugar and water and reduce until thickened and dark amber in colour. This will take time and you need to keep stirring it pretty consistently.
Then add the blended peppers mixture into your caramel and stir to combine. Turn the heat off and remove the pan and let it chill out for a second. Don’t want it to be fudge.
4. On a baking sheet, toss your halved Brussels sprouts and bacon in olive oil and season with salt and black pepper to taste. Roast until golden brown, 25 to 30 minutes. Let them cool for 10 minutes.
5. Then, cut your bacon into small pieces, about a quarter of an inch.
6. In a large bowl, combine the roasted Brussels sprouts and bacon with the pistachios. Don’t add all the caramel in at once. Add it gradually and toss everything together. Plate the salad on a nice platter.
7. Cover with the shaved Brussels sprouts, mint, and lime zest and juice. Toss and serve to your best friends only, no borderline people, only ride-or-dies.