• Peri Peri Chicken Livers

    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
    • 100 Cream
    • 50g Butter 
    • 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.