Recipe - Stir-Fry Of Chestnuts And Sprouts With Grain Mustard And Ch

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

Simply cut each sprout into half and then lightly steam over a pan of
boiling water for 78 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 45 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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Converted by MM_Buster v2.0l.