| 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 Converted by MC_Buster. Converted by MM_Buster v2.0l.
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Nutrition (calculated from recipe ingredients)
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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