This is a lovely recipe which works great for left over potatoes...with a mexican spin. The sweet, spicyness of the chorizo and bacon lift the flavours of the potatoes and sprouts —Kitchen Butterfly
Patatas Bravas deluxe
(Mini) brussel sprouts, cleaned
cooked potatoes, cut into chunks
Little gem lettuce leaves
cup plain yogurt
cup creme fraiche
clove garlic, minced
Chipolte sauce, to taste
Salt and pepper to season
In This Recipe
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.
Place 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
While 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
In 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
You'll have to cook in batches: So ensure your potatoes, chorizo+bacon and sprouts are divvied up into equal batches
Heat 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.
Add 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
To serve: Place 1 or 2 whole lettuce leaves on a plate and spoon the potato mix into it.
For the first 9 years of my life I hated food and really loved sugar till Wimpy (British Fast Food chain) changed my life! These days, all grown up, I've junked junk food and spend my days and nights on a quest - to find and share the sweet, sweet nectar that's food in The #NewNigerianKitchen!
Dreaming, cooking, eating and writing...about and adoring a strong food community that's big and bold enough to embrace the world's diverse cuisines - I'm passionate about celebrating Nigerian cuisine in its entirety.
Why do I love food so? It is forgiving. Make a recipe. Have it go bad....but wake up tomorrow and you can have another go at succeeding! Only with food!