Scottish Heavy Ale
Scottish Style Heavy Ale
A beautiful malt flavour warms the palate with a complex mix of toffee, caramel, vanilla and a hint of peat.
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RECIPES
February 16, 2017
SAUTÉED PANCETTA & BRUSSEL SPROUTS
INGREDIENTS:
125g cubed Pancetta*
15-20 brussel sprouts, trimmed & quartered (see how to trim them here)
1 tsp canola oil
Salt and pepper to taste
*Can substitute with bacon.
INSTRUCTIONS:
In a large saucepan over medium heat, saute the pancetta. Cook until browned and crispy. Remove the pancetta and set aside on a plate with paper towel, keeping the fat in the pan. Add the oil and brussel sprouts. Saute until brussel sprouts soften and brown, about 5 mins. Add the pancetta back to the pan. Stir to warm the pancetta and season with salt and pepper. Remove from heat and serve immediately.
Serves 2.
Recipe courtesy of Wine, Food & Friends.
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