| 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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