Archives for November 2014

Chicken Liver Peri Peri

Chicken Liver 1

Chicken Liver Peri Peri

In this recipe I have used a lot more tomato than in some traditional recipes found in South Africa, it has a whole lot more sauce. The secret of any liver dish is to never to overcook them. This is the sole reason why so many people dislike liver. In my recipe I have a lot of sour notes that work so well the chili and the garlic.  This essentially is a great Sunday afternoon comfort food irrespective of the weather. Served with a Portuguese bun,  crusty baguette or toasted sour dough. If you must eat it with rice!

Yield: 4 portions

400g Chicken livers cleaned and soaked in milk for one hour
120g Seasoned flour (salt, pepper, coriander, cumin, chilli powder)
60ml Peri-Peri oil
60ml Butter

200g Onions chopped
6 ea Garlic cloves crushed
80ml Peri-Peri oil
100 ml White wine
80ml White wine vinegar
2 ea Bay leaf
6 Thyme sprig
1 Clove
8ea Chili
50ml fresh Lemon juice
2 tsp Cayenne pepper
2 tsp Paprika
800g -1 kg Tomatoes chopped
20 -30ml Tomato paste
10 -20ml Worcestershire sauce
250ml Chicken stock
Chopped parsley as needed

150 ml sour cream optional


Clean livers and soak in milk for 1 hour, drain and pat dry.

For the seasoned flour I have left it to the individuals discretion’s, I prefer adding a little more spice than the usual, for a cup of flour 1 tbsp of seasoning should be sufficient. You also do not have to dust the livers in the flour mixture.

For the sauce heat Peri-Peri oil and sauté onions, garlic, chili, bay leaf with clove. Cook over a moderate heat for about three minutes. Add wine and vinegar, add tomatoes, tomato paste and remaining spices.

Cook out tomatoes, this should take about 40 -50 minutes and reduce sauce by about half. Blend with a stick blender to a smooth sauce, (this is optional)
Adjust seasoning and add Worcestershire sauce. Add sour cream

While sauce is cooking start with the livers.

Cut liver pieces in half, dust with seasoned flour. Heat Peri-Peri oil and butter and fry livers, this needs to be quick as the livers still need to be pink. DO NOT OVER COOK. Put on paper towel. As soon as all the livers have been fried add livers to the sauce and heat through ensuring that it is not over cooked, livers still need to be a little pink on the inside.

Add chopped parsley and serve.

Serve with crusty bread.

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13 November, 1934 Union Castle Line

Union Castle line Menu

With a hotel as old as the Nellie, there are bound to many stories, many of them locked in the walls of history. Most of the old menu’s directories, photo’s  and old archives of the hotel got destroyed during a fire in 1993.  So we rely on guests and family for little snippets of history.  Some go back as far as 1935, in one such story as told by a stunning elderly lady who dinned at our hotel two years ago. She explained that as a youngster she used to play on the grounds of the Mount Nelson while visiting her grand father was the chef at the Mount Nelson in the thirties (I can not remember exactly what year). Now as the story goes if you worked on the Union Castle Line as a chef, if you were up for retirement you would retire at the Mount Nelson Hotel as your outgoing job. Nice retirement!  The chef stayed in one of the small cottages next to the small pool. The chef’s neighbour would have been the GM of the hotel.

Above is a menu that would have been served in the Union Castle Line in 1934, Tourist Class Fancy Dress Ball.

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New Chef’s Table restaurant opens in the heart of Belmond Mount Nelson Hotel’s kitchens



chef aprons

10 different colours

Starting on Monday 3 November, 2014 …all systems go! It has been a dream for five years, to serve smaller tables as our guests in the kitchen.

The Chef’s Table restaurant is located in an alcove in the sizzling hotel kitchens where guests will have the opportunity to watch the preparation of  five sublime courses, playful, slightly edgy, interactive and theatrical culinary encounter. Created from the freshest local, seasonal and exciting ingredients

The Chef’s Table restaurant is open every night except Sunday from 18h30. The menu, excluding drinks but including coffees and teas, is R595 per person; with our wine pairing, it is R995 per person.  Reservations are essential. Please do phone 021 483-1948 or e-mail:

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