Solihull Living Nov - Dec 2023
Cooking for CHRISTMAS We have some delicious recipes from the appliance pros at Cuisinart to make festive hosting easier Shredded Brussels & Pancetta INGREDIENTS 80g pancetta, cubed 125g sprouts Lemon Dijon Vinaigrette 1 clove garlic, slightly crushed 1 lemon, juiced 3 tbsp dijon mustard 40ml apple cider vinegar 120ml olive oil 2 tsp honey Sea salt & pepper METHOD Add the pancetta to a medium / hot frying pan and cook until the fat renders and the pancetta is crispy. Place the pancetta on paper towel before setting to one side. Trim and peel the sprouts. In the Easy Prep Pro, set up the fine slicing disc in the large work bowl and process the sprouts on ‘HIGH’. Set up the small work bowl with the small chopping/mixing blade. Add all the vinaigrette ingredients to the small work bowl. Secure the lid and process on ‘HIGH’ until a thick emulsion forms. Season with sea salt and black pepper. Run the machine using the ‘PULSE’ button until thoroughly mixed. Pour the vinaigrette into a suitable jug for serving. Place the sprouts into a serving dish and drizzle over a generous serving of the vinaigrette. Combine well and scatter over the crispy pancetta. Tip: Any remaining vinaigrette can be stored in an airtight container in the fridge for up to 5 days. 28 | www.minervamagazines.co.uk
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Cooking for<br />
CHRISTMAS<br />
We have some delicious recipes from the appliance<br />
pros at Cuisinart to make festive hosting easier<br />
Shredded Brussels & Pancetta<br />
INGREDIENTS<br />
80g pancetta, cubed<br />
125g sprouts<br />
Lemon Dijon<br />
Vinaigrette<br />
1 clove garlic, slightly<br />
crushed<br />
1 lemon, juiced<br />
3 tbsp dijon mustard<br />
40ml apple cider<br />
vinegar<br />
120ml olive oil<br />
2 tsp honey<br />
Sea salt & pepper<br />
METHOD<br />
Add the pancetta to a medium /<br />
hot frying pan and cook until the fat<br />
renders and the pancetta is crispy.<br />
Place the pancetta on paper towel<br />
before setting to one side.<br />
Trim and peel the sprouts. In the Easy<br />
Prep Pro, set up the fine slicing disc in<br />
the large work bowl and process the<br />
sprouts on ‘HIGH’.<br />
Set up the small work bowl with the<br />
small chopping/mixing blade.<br />
Add all the vinaigrette ingredients to<br />
the small work bowl. Secure the lid<br />
and process on ‘HIGH’ until a thick<br />
emulsion forms. Season with sea salt<br />
and black pepper. Run the machine<br />
using the ‘PULSE’ button until<br />
thoroughly mixed. Pour the vinaigrette<br />
into a suitable jug for serving.<br />
Place the sprouts into a serving dish<br />
and drizzle over a generous serving<br />
of the vinaigrette. Combine well and<br />
scatter over the crispy pancetta.<br />
Tip: Any remaining vinaigrette can be<br />
stored in an airtight container in the<br />
fridge for up to 5 days.<br />
28 | www.minervamagazines.co.uk
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