Recipe - Spring Cabbage Hazelnuts And Bacon Drizzled With Hazelnut

450 g Trimmed small spring
cabbage; torn into small
; pieces
2 tablespoon Hazelnuts; roasted and
skinned
4 Rashers dry cured streaky
bacon
2 tablespoon Hazelnut oil
15 g Unsalted butter
One fourth teaspoon Caster sugar
Light sprinkling of salt

Dry fry the bacon until crispy. Crumble or break up into small pieces.
Roughly chop the hazelnuts. Heat the butter, sugar, salt and a splash of
water in a wok. Add the cabbage and quickly stir fry until it wilts.

Add the bacon and hazelnuts. Check the seasoning. Sprinkle on the hazelnut
oil and serve very hot.

This goes beautifully with the lavender roasted spring chickens.

Converted by MC_Buster.

Converted by MM_Buster v2.0l.