INGREDIENTS

INSTRUCTIONS

Place the sweet potato into a pan of boiling salted water and blanch
for 5-6 minutes. Drain and then cut into thick slices and leave to  one
side.  Heat up a meduim sized frying pan and add a little of the walnut
oil,  walnut pieces and the roughly chopped brazil nuts. Cook for about
3  minutes and then remove before they scorch and burn.  With the same
pan on the heat add a little oil and then the sweet  potato slices with
a tsp of curry powder. Cook for 4-5 minutes until  the potatoes become
crisp, season and remove to one side.  Meanwhile heat up another frying
pan with the remaining oil and add  the chicken livers. Cook for a
couple of minutes and then add the  garlic and thinly sliced shitake
mushrooms. Continue to cook for a  couple more minutes and then
de-glaze with the balsamic vinegar.  Arrange the salad leaves on the
plate and then spoon around the  sautøed sweet potato. Finely place
the chicken liver and shitake  mushrooms around with the toasted nuts.
Converted by MC_Buster.  Per serving: 937 Calories (kcal); 52g Total
Fat; (49% calories from  fat); 44g Protein; 75g Carbohydrate; 878mg
Cholesterol; 193mg Sodium  Food Exchanges: 4 1/2 Grain(Starch); 5 1/2
Lean Meat; 1/2 Vegetable;  0 Fruit; 8 1/2 Fat; 0 Other Carbohydrates
Converted by MM_Buster v2.0n.

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Nutrition (calculated from recipe ingredients)
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Calories: 931
Calories From Fat: 632
Total Fat: 73.1g
Cholesterol: 1128mg
Sodium: 191.3mg
Potassium: 1015.3mg
Carbohydrates: 13g
Fiber: 4.5g
Sugar: 2g
Protein: 59.9g