A quick post today as we’re getting ready to hit the road for university tours. It seems so surreal that our daughter is old enough to be thinking about university but it’s here! She’s ready for the next chapter and excited about it. I look forward to see where her journey takes her.
This past weekend I made a dinner for my husband as a thank you for holding down the fort during tax season. It’s a lot of extra work for him for which I am grateful he takes on.
One thing he loves is Brussel sprouts so that definitely had to be on the menu. Just for him mind as I can’t stand the stuff! I came across an idea on Pinterest for vegetarian Brussel sprout sliders with tofu, I think plus there were asian flavours. I thought it would be a fun idea with streaky bacon and french flavours.
In a small bowl add two parts olive oil to one part champagne vinegar. Finely chop 2 small cloves of garlic and add a healthy dollop of brown mustard. Season with sea salt and pepper.
Mix well and coat the sprouts. Reserve the remaining mixture.
Roast in the oven at 350F/175C. Cut 3 rashers of streaky bacon into squares. Cook them up in a skillet, slowly rendering them.
When the bacon has been cooked remove from the skillet and set aside. Drain the bacon fat until you have a couple of tablespoons left in the pan. Add to the skillet thinly sliced onion. I was only making 4 sliders so I did a half a cup. Cook slowly to soften and caramelise.
When they are halfway cooked add the remaining mustard mixture to the onions. Continue to caramelise.
Once all the ingredients have been cooked assemble into sliders.
My husband really enjoyed these so I’ll be making these again. Just a small way to show my gratitude.