TITLE: Chicken Liver Peri Peri Gatsby
Yield: 4 portions
A couple of years ago I did a post on peri-peri livers, I have used the same recipe, this was also posted on crush on line awhile ago. This is my favourite way to pig out, with fries, mayo on a bun.
400g Chicken livers cleaned and soaked in milk for one hour
120g Seasoned flour (salt, pepper, coriander, cumin, chilli powder) optional
60ml Peri-Peri oil
200g Onions chopped
6 ea Garlic cloves crushed
100 ml White wine
80ml White wine vinegar
2 ea Bay leaf
6 Thyme sprig
80ml Peri-Peri oil
1 ea Lemon juice
2 tsp Cayenne pepper
2 tsp Paprika
1.2 kg Tomatoes chopped
20 -30ml Tomato paste
10 -20ml Worcestershire sauce
250ml Chicken stock
Chopped parsley as needed
150 ml sour cream optional
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.
If using livers that have been dusted in seasoned flour and fried it will make the sauce very thick when finishing off. This is optional. You can cook livers and just cover livers in sauce as well as an option
Clean livers and soak in milk for 1 hour, drain and pat dry.
Cut into half, and fry in Peri-Peri oil and butter do not over crowd pan and do in batches must be under cooked. Place one side until needed to finish.
For the sauce heat peri peri oil and sauté onions, garlic, chilli, bay leaf with clove. Cook over a moderate heat for about three minutes. De glaze with wine and vinegar, add tomatoes, tomato paste and remaining spices.
Cook out tomatoes, this should take about 40 -50 minutes and reduce sauce. Blend with a stick blender to a smooth sauce, this is optional.
Adjust seasoning and add Worcestershire sauce.
Add livers and cook through ensuring that it is not over cooked, livers still need to be a little pink on the inside.
Add chopped parsley and serve.
If cream is used add after tomatoes have been cooked out, simmer for an extra 5-10 minutes before adding livers.
Two baguettes or four foot long rolls
2 tomatoes sliced thinly
2 baby gem lettuce cleaned and washed or ice berg lettuce
100 ml mayonnaise
400g potato fries
Season tomato and lay on roll topped with lettuce
Top with livers
Top with fries
Top on and serve
Photo credit – www.crushmag-online.com