Move! Stokvel - - Food -

Serves 4


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30ml (2 ta­ble­spoons) Worces­ter­shire Sauce 5ml (1 tea­spoon) dried, crushed gar­lic 5ml (1 tea­spoon) pa­prika 500g chicken livers, cleaned and rinsed 15ml (1 ta­ble­spoon) olive oil 1 onion, finely chopped 30ml (2 ta­ble­spoons) fresh gar­lic, crushed 5ml (1 tea­spoon) dried chilli flakes 250ml (1 cup) dry white wine 1 X 410g can chopped toma­toes 30ml (2 ta­ble­spoons) tomato paste 4 dried bay leaves Salt to taste 15ml (1 ta­ble­spoon) peri-peri sauce 125 ml (½ cup) cream 30ml (2 ta­ble­spoons) but­ter Spekko Long Grain Par­boiled Rice to serve


Mix the Worces­ter­shire sauce, dried gar­lic and pa­prika. Spread over the livers and leave to mar­i­nate. In a medium sized pot heat the oil and fry the onion, fresh gar­lic and chilli flakes un­til the onion is soft.

Add half of the dry white wine. Add the canned toma­toes, the tomato paste and the bay leaves and bring to the boil. Add the rest of the wine, close the pot, re­duce the heat and al­low to sim­mer for 30 min­utes. Turn off the heat, add salt, peri-peri sauce and cream.

Heat a fry­ing pan on medium heat. Melt the but­ter and fry the chicken livers for about two min­utes per side un­til just cooked. Tip the livers into the sauce. Serve with warm Spekko Long Grain Par­boiled Rice.


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