Name: Stir-Fry of Chestnuts And Sprouts with Grain Mustard And Ch
Ingredients: 200 g Brussel sprouts; (lightly steamed); ; (7oz); 200 g Fresh chicken livers; (7oz); 100 g Cooked chestnuts; roughly chopped; ; (4oz); 2 ts Grain mustard; 2 ts Runny honey; 1 tb Olive oil; 2 ts Chopped parsley; 2 Heads baby gem lettuce; 1 Head chicory lettuce; Salt and pepper; 1 ds Balsamic vinegar

CATEGORY	CUISINE	TAG	YIELD
Meats, Grains	Sami	Food networ, Food7	1	servings

INGREDIENTS

200	g	Brussel sprouts; (lightly steamed)
		; (7oz)
200	g	Fresh chicken livers; (7oz)
100	g	Cooked chestnuts; roughly chopped
		; (4oz)
2	ts	Grain mustard
2	ts	Runny honey
1	tb	Olive oil
2	ts	Chopped parsley
2		Heads baby gem lettuce
1		Head chicory lettuce
		Salt and pepper
1	ds	Balsamic vinegar

INSTRUCTIONS

Simply cut each sprout into half and then lightly steam over a pan of
boiling water for 7-8 minutes.
Meanwhile heat up a wok or large pan and pure in the olive oil. When the
oil is hot add the chopped chestnuts and cook on a high heat for a couple
of minutes. Then add the honey and grain mustard and stir well.
Meanwhile heat another frying pan and add to it a little more olive oil.
Season the chicken livers with a little salt and pepper and then fry
quickly in the hot oil for 4-5 minutes. Once the livers are almost cooked
add a tbsp of balsamic vinegar to deglaze the pan.
Now add the the lightly steamed prouts to the pan and continue to cook on a
high heat, season with salt and pepper. While the sprouts are cooking
arrange the baby gem and chicory leaves in a serving dish. As soon as the
stir fry is ready add the chicken livers to it and serve with the salad
leaves. parsley
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