Brussel Sprouts Roti’s with Chorizo and Mustard

In a frying pan cook the choriso until crispy. Remove bacon and set aside, with the same frying pan tossed up brussel sprouts at high heat, deglaze with apple juice, add orange zest and mustard, bring to boil. Reduce the heat and simmer for 10 minutes. Until the juice evaporate, season it, add toasted almond ad parsley

YIELD: 3

PORTION SIZE: 816

by Angelo Galatolo

 

Brussel sprouts / 350g

Chorizo / 150g

Olive oil / 50g

Apple juice / 180g

Orange zest / 20g

Mustard in grains / 20g

Rosemary / 1

Almonds toasted / 30g

Parsley chopped / 15g

Salt and pepper

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