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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 t Grain mustard
2 t Runny honey
1 T Olive oil
2 t 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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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 327
Calories From Fat: 150
Total Fat: 17.3g
Cholesterol: 0mg
Sodium: 1368.2mg
Potassium: 1443.9mg
Carbohydrates: 37.9g
Fiber: 16g
Sugar: 7.1g
Protein: 15.6g


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