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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