by Kitchen Butterfly
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Kitchen Butterfly's Notes:
250g (Mini) brussel sprouts, cleaned Ask a question about this ingredient
125g Bacon bits Ask a question about this ingredient
125g Chorizo, chopped Ask a question about this ingredient
1kg cooked potatoes, cut into chunks Ask a question about this ingredient
12 Pecans Ask a question about this ingredient
10 Little gem lettuce leaves Ask a question about this ingredient
1/3 cup plain yogurt Ask a question about this ingredient
1/3 cup creme fraiche Ask a question about this ingredient
1 clove garlic, minced Ask a question about this ingredient
Chipolte sauce, to taste Ask a question about this ingredient
Salt and pepper to season Ask a question about this ingredient
Prepare brussels sprouts for cooking by removing the buds from the stalk. Cut away the stem and then peel and discard the surface leaves that are loosened by cut.
Ask a question about this stepPlace in a steamer on medium heat. Salt and steam for no longer than 5 minutes. These are mini sprouts so they cook quickly. Overcooking changes the colour and releases 'sulphuric odours', which most people hate! Once cooked, take cover off the pan and let cool. If using larger ones,cook for a couple of minutes extra
Ask a question about this stepWhile sprouts are cooking, desalt bacon by placing in a bowl and pouring freshly boiled water over it to extract some of the salts. Remove, rinse and squeeze out excess water after 2-3 minutes
Ask a question about this stepIn a dry pan, put chorizo chunks and bacon and let cook till brown and the fat is rendered. Drain oils away and dry with kitchen tissue
Ask a question about this stepYou'll have to cook in batches: So ensure your potatoes, chorizo+bacon and sprouts are divvied up into equal batches
Ask a question about this stepHeat up a large pan on medium heat and place a teaspoon of butter and a teaspoon of cooking oil. When butter is melted, add potatoes and let cook, tossing about till all sides are brown.
Ask a question about this stepAdd the chorizo and bacon and toss about. Let cook for a minute and then add the pecans and brussel sprouts and let heat through, another minute or two. Take off heat
Ask a question about this stepTo serve: Place 1 or 2 whole lettuce leaves on a plate and spoon the potato mix into it.
Ask a question about this step
Francesca is the former Assistant Editor of food52 and believes you can make anything out of farro.
