Mustard seeds, shallot, garlic, lemon juice, Brussels sprouts, S&P, pancetta, multi-grain bread.
Grind the mustard seeds and set aside.
Dice the pancetta, garlic and shallot. Cook the pancetta in a heavy pan over medium heat until golden brown. Add the garlic and shallot and sautee until garlic begins to melt, about 1-2 minutes.
Add the blanched, trimmed and split Brussels sprouts, and cook until browned. Add the mustard seed, salt & pepper and croutons. Sprinkle with a few drops of lemon juice just before serving.
A bit of pot roast and some hibiscus tea go nicely..
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