A new Recipe tried and fiddled with and tested ....not for the faint hearted
Serves 6 as a Starter
For the peri peri sauce
1 tsp paprika ( Heaped)
1 hot dried chilli or Fresh Scotch Bonnet (Large)
2 Birds Eye Chillies
2 cloves garlic
1 tsp chilli powder (Heaped)
60 ml lime juice or Lemon juice
3 tbsp cider vinegar
3 tbsp Brandy
Salt and Pepper
For the chicken livers
400 g chicken livers, cleaned, cubed and salt and peppered
1 onion, sliced
2 clove garlic
100 ml Brandy
salt and black pepper, to taste
1. To make the peri peri sauce, blend all the dry ingredients in a blender, or crush to a paste with a pestle and mortar, then mix in the wet ingredients. Set aside.
2. Fry the Onions and Garlic till soft and set aside.
3. For the chicken livers, heat a non stick pan and cook the livers for 1 min Turn and add the Butter, then after a minute or 2 add the Brandy and flame, then add the Onion and garlic and Peri Peri Sauce stir well, after a minute add the Cream (optional)
4. Serve on top of two slices of Bruschetta with a small side salad.