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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|Serving Size: 1 Serving (530g)|
|Recipe Makes: 1 servings|
|Calories from Fat: 34 (42%)|
|Amt Per Serving||% DV|
|Total Fat 3.8g||5 %|
|Saturated Fat 0.5g||2 %|
|Monounsaturated Fat 2.7g|
|Polyunsanturated Fat 0.5g|
|Cholesterol 0mg||0 %|
|Sodium 270.6mg||9 %|
|Potassium 35.2mg||1 %|
|Total Carbohydrate 12.2g||4 %|
|Dietary Fiber 0.4g||2 %|
|Sugars, other 11.8g|
|Protein 0.6g||1 %|
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Calories per serving: 80
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