• 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

  

  
  

  Method

  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.