Page 157 - Active Retirement Ireland 2015_
P. 157
Third Prize:
Betty Walsh’s Sprouts with Bacon and
Potato in Onion Gravy
Ingredients
12-16 Brussels sprouts
1 clove garlic
6 streaky bacon rashers, diced
4-6 Potatoes, boiled and mashed, then creamed
For the onion gravy
2 large onions
Cooking oil
1 stock cube or soy sauce
500ml water or stock
Method As an optional extra, you can have some nice onion gravy. Just
slice the onions, place them in a lidded pan, add some oil and
Boil the sprouts for about seven or eight minutes and cook until the onions are soft. Add a stock cube or a splash of
drain. Heat some oil in a pan. Add a finely chopped clove soy sauce, and then cover the onions in either water or stock.
of garlic and the diced streaky bacon. Fry until the bacon Cook the gravy uncovered until it reduces and thickens. Serve
is cooked and brown. Add the sprouts and heat through. over your sprouts and potato.
Cook your creamed potatoes separately and serve them
together.
Betty says:
“I had four aunts who were my father’s sisters and I visited them regularly with my own sister and brother.
Our favourite aunt was Johanna; or Aunty Jo to us. We always visited her on a Thursday and our usual meal
with her was sprouts with bacon, boiled potatoes and onion sauce, followed by treacle tart. Now we always
loved the main meal, but the dessert was a problem. None of us liked treacle tart. Our dilemma was how to
pretend we were eating the treacle tart, and then dispose of it discreetly. In our years growing u, summer
was continuous heat and sunshine so we would always ask to have dessert in the garden. ‘Operation Dessert
Disposal’ was undertaken there. The three of us would sprinkle pieces of treacle tart along the hedge, in the
bird bath and in other places. Our three cousins would sometimes join us, and when we found out that none
of them liked treacle tart either, ‘Operation Dessert Disposal’ was doubled! We often laugh now and reminisce
about our hijinks and the deception of dear Aunty Jo.”
Nollaig says:
“I have really enjoyed examining the fantastic recipes and the wonderful food memories from the Active
Retirement members. This is a great way to serve sprouts, which are not everyone’s cup of tea. And the story
is lovely and very funny!”
Active Retirement Ireland 155
Betty Walsh’s Sprouts with Bacon and
Potato in Onion Gravy
Ingredients
12-16 Brussels sprouts
1 clove garlic
6 streaky bacon rashers, diced
4-6 Potatoes, boiled and mashed, then creamed
For the onion gravy
2 large onions
Cooking oil
1 stock cube or soy sauce
500ml water or stock
Method As an optional extra, you can have some nice onion gravy. Just
slice the onions, place them in a lidded pan, add some oil and
Boil the sprouts for about seven or eight minutes and cook until the onions are soft. Add a stock cube or a splash of
drain. Heat some oil in a pan. Add a finely chopped clove soy sauce, and then cover the onions in either water or stock.
of garlic and the diced streaky bacon. Fry until the bacon Cook the gravy uncovered until it reduces and thickens. Serve
is cooked and brown. Add the sprouts and heat through. over your sprouts and potato.
Cook your creamed potatoes separately and serve them
together.
Betty says:
“I had four aunts who were my father’s sisters and I visited them regularly with my own sister and brother.
Our favourite aunt was Johanna; or Aunty Jo to us. We always visited her on a Thursday and our usual meal
with her was sprouts with bacon, boiled potatoes and onion sauce, followed by treacle tart. Now we always
loved the main meal, but the dessert was a problem. None of us liked treacle tart. Our dilemma was how to
pretend we were eating the treacle tart, and then dispose of it discreetly. In our years growing u, summer
was continuous heat and sunshine so we would always ask to have dessert in the garden. ‘Operation Dessert
Disposal’ was undertaken there. The three of us would sprinkle pieces of treacle tart along the hedge, in the
bird bath and in other places. Our three cousins would sometimes join us, and when we found out that none
of them liked treacle tart either, ‘Operation Dessert Disposal’ was doubled! We often laugh now and reminisce
about our hijinks and the deception of dear Aunty Jo.”
Nollaig says:
“I have really enjoyed examining the fantastic recipes and the wonderful food memories from the Active
Retirement members. This is a great way to serve sprouts, which are not everyone’s cup of tea. And the story
is lovely and very funny!”
Active Retirement Ireland 155
