Stir-fry of chestnuts and sprouts with grain mustard and ch

1 servings

Ingredients

Quantity Ingredient
200 grams Brussel sprouts; (lightly steamed)
; (7oz)
200 grams Fresh chicken livers; (7oz)
100 grams Cooked chestnuts; roughly chopped
; (4oz)
2 teaspoons Grain mustard
2 teaspoons Runny honey
1 tablespoon Olive oil
2 teaspoons Chopped parsley
2 Heads baby gem lettuce
1 Head chicory lettuce
Salt and pepper
1 dash Balsamic vinegar

Directions

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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