Monday, 1 August 2011
Piri piri chicken livers
The two chilli plants on the stoep are decoratively hung with little bell shaped yellow/orange chillies- they are distracting me, I can hear them shouting ..'pick me- pick me!' whenever I pass them by.
Saturday night was the ideal time to test our pretty little chillies, the art teachers has a delicious signature dish- piri piri chicken livers.
The recipe comes from one of his favourite books 'piri piri starfish' by Tessa Kiros, he keeps it safely hidden from my grubby cook hands- understandably.......you should see the state of my cookbooks!
I also confess to being a bit of a cowboy cook- I 'gooi' (throw), never measure and frequently take short cuts, whereas the art teacher is methodical and careful, which is why his chicken livers are so delicious.
Her recipe for Piri Piri sauce- 1 cup olive oil, 3 ripe tomatoes, 50 g butter, 1/2 tsp salt, pinch of sugar, 6 piri piri chillies, (hard to find here, we use what we can get) 4 cloves of garlic.
Heat the oil, add tomatoes and butter- simmer for 25 mins. Add salt, sugar, chillies & garlic, cook for 5 - 10 mins. Remove from heat and puree.
For the chicken livers- take 2 Tbsp butter heat until golden, add 1 tsp oregano, saute for 1 minute, add chicken livers, fry until crusty and golden- turning gently, add salt and pepper, pour over juice of 1 lemon, add your piri piri sauce, some fresh greens from the garden and a few slices of toasted ciabatta
Perfect on a chilly Saturday night- add a good DVD and a few glasses of red wine.
.We used the leftover piri piri sauce on Sunday- I rubbed it all over the free range chicken and it roasted happily will some cherry tomatoes and onion wedges until crispy and fall- apart tender.