| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Grains |
Sami |
A, To, Z, Of, Food |
1 |
servings |
INGREDIENTS
| 200 |
g |
Chicken liver; cleaned (8oz) |
| 2 |
|
Cloves garlic; crushed |
| 2 |
|
Whole sweet potatoes; scrubbed and |
|
|
; cleaned |
| 100 |
g |
Shitake mushrooms; thinly sliced (4oz) |
| 1 |
|
Bag green salad leaves |
| 25 |
g |
Shelled walnuts; (1oz) |
| 25 |
g |
Brazil nuts; (1oz) |
| 2 |
tb |
Walnut oil |
| 2 |
ts |
Balsamic wine vinegar |
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
saut°ed 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.
A Message from our Provider:
“Jesus feels your pain”