Saturday, February 25, 2012

Peri Peri Chicken Livers/Gizzards

500g Chicken Livers / gizzards
2 tbls Vegetable/Olive oil
2 tbsps Real Butter
1 heaped tablespoon Paprika
1/2 teaspoon Cumin
1 Large Onion finely chopped
4 - 6 Cloves Garlic (finely crushed or mashed in a pestle and mortar)
1 Bay Leaf
8 tbls White Wine
2 - 3 tbls Nando's PERi-PERi Sauce (I love the extra extra hot sauce choose your own fire)
Salt to season to your own taste
Trim and wash livers or gizzards thoroughly. For the Gizzards I suggest boiling them for at least 1 hour until they are nice and tender, keep topping up the water and skim any scum formed as they boil.
Place butter and oil in a medium sized pot and heat.
Add livers or gizzards (which ever you are cooking) paprika and cumin spice. Fry all ingredients until just brown.
Add onions and garlic, and cook on a medium heat until onions are nice and soft and have changed slightly in colour.
Add bay leaves and wine, and simmer over low heat for 10mins
Adjust seasoning and add Nando's Sauce as required I add at least 3 tablespoons as I love the heat.
Finally season with salt to your own taste. Serve with nice french roll, Mediterranean salad yummy, great as a starter.

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