Chicken liver and mushroom salad

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2 servings Prep: 15 mins, Cooking: 10 mins
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Poultry

By Food24 November 03 2009
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Ingredients (10)

30.00 ml hazelnut oil — or macadamia oil
250.00 g mushrooms — mixed, quartered
1.00 bunch lettuce
2.00 spring onions — chopped into 2.5cm pieces
5.00 pinch salt
50.00 ml oil — or butter
60.00 ml fresh parsley — chopped
5.00 pinch freshly ground black pepper
250.00 g chicken livers — chopped
30.00 ml vinegar — grape
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Method:

Heat the oil or butter in a large pan and fry the livers for 3 minutes or until brown.

Remove the livers and fry the mushrooms in the same pan for 5 minutes.

Return the livers to the pan, add the
spring onions, parsley, hazelnut or macadamia nut oil and vinegar.

Season with salt and pepper. Stir the liver mixture until all the ingredients are warm and serve on a bed of mixed lettuce leaves.



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