Stir-Fry of Chestnuts And Sprouts with Grain Mustard And Ch

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1 ds Balsamic vinegar
1 Head chicory lettuce
Salt and pepper
; (7oz)
2 ts Grain mustard
2 ts Runny honey
1 tb olive oil
200 g Fresh chicken livers; (7oz)
100 g Cooked chestnuts; roughly
2 ts Chopped parsley
2 Heads baby gem lettuce
; (4oz)
200 g Brussel sprouts; (lightly

Original recipe makes 1 servings



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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