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
