Duck Sauce-Glazed Chorizo with Yellow Bell Pepper
- Berbere spice blend2 g7 kcal
- Cannelloni123 g456 kcal
- Chorizo228 g1,037 kcal
- Duck sauce179 ml394 kcal
- Fenugreek seed7 g23 kcal
- Fresh bay leaf2 piece2 kcal
- Sea salt6 g0 kcal
- Shiso leaf1 bunch3 kcal
- Swiss chard1 bunch38 kcal
- Vegetable oil17 ml150 kcal
- Yellow bell pepper2 piece65 kcal
Calorie values are estimates based on standard ingredient data. You are responsible for verifying accuracy for your own dietary needs.
Tender chorizo paired with yellow bell pepper and swiss chard and cannelloni, finished with fresh bay leaf and shiso leaf and a hit of berbere spice blend and fenugreek seed. 1. Pat the chorizo dry and season with sea salt, berbere spice blend and fenugreek seed. 2. Heat vegetable oil in a heavy pan and pan-fry the chorizo until it develops a deep golden crust, about 19 minutes. 3. Add yellow bell pepper and swiss chard to the pan and cook until just tender, stirring in fresh bay leaf and shiso leaf for fragrance. 4. Cook the cannelloni separately according to type until tender, then combine with the pan juices. 5. Finish with a generous drizzle of duck sauce before serving hot.