Chicken Liver Peri Peri Gatsby

Name: Chicken Liver Peri Peri Gatsby
Prep time: 1 h 20 min
Cook time: 1 h
Total time: 2 h 20 min
Cuisine: South African
Ingredients: 400 g chicken livers, cleaned and soaked in milk for 1 hour; 120 g flour; Pinch of salt; ½ tsp (2.5 ml) pepper; ½ tsp (2.5 ml) coriander; ½ tsp (2.5 ml) cumin; ½ tsp (2.5 ml) chilli powder; ¼ C (60 ml) Peri Peri oil; ¼ C (60 ml) butter; ⅓ C (80 ml) Peri-Peri oil; 200 g onions, chopped; 6 garlic cloves, crushed; 8 chillies, sliced; 2 bay leaves; 6 thyme sprigs; 1 clove; ⅖ C (100 ml) white wine; ⅓ C (80 ml) white wine vinegar; 1.2 kg tomatoes, chopped; 2 Tbsp (30 ml) tomato paste; Juice of 1 lemon; 1 C (250 ml) chicken stock; 2 tsp (10 ml) cayenne pepper; 2 tsp (10 ml) paprika; ⅗ C (150 ml) sour cream, optional; Salt and pepper, to taste; 2-4 tsp (10-20 ml) Worcestershire sauce; Handful of parsley, chopped; 2 baguettes or 4 foot-long rolls; Butter for spreading

Chicken Liver Peri Peri Gatsby

Author: Rudi Liebenberg
Prep Time: 1 hour 20 minutes
Cook Time: 60 minutes
Total Time: 2 hours 20 minutes
Yield: 4 servings
Cuisine: South African

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Description

Local is lekker… a Cape Town original vamped up with South African-Portuguese spiciness.

Ingredients

For the Chicken Livers

400 g chicken livers, cleaned and soaked in milk for 1 hour

For the Seasoned Flour (optional)

120 g flour
Pinch of salt
½ tsp (2.5 ml) pepper
½ tsp (2.5 ml) coriander
½ tsp (2.5 ml) cumin
½ tsp (2.5 ml) chilli powder
¼ C (60 ml) Peri Peri oil
¼ C (60 ml) butter

For the Sauce

⅓ C (80 ml) Peri-Peri oil
200 g onions, chopped
6 garlic cloves, crushed
8 chillies, sliced
2 bay leaves
6 thyme sprigs
1 clove
⅖ C (100 ml) white wine
⅓ C (80 ml) white wine vinegar
1.2 kg tomatoes, chopped
2 Tbsp (30 ml) tomato paste
Juice of 1 lemon
1 C (250 ml) chicken stock
2 tsp (10 ml) cayenne pepper
2 tsp (10 ml) paprika
⅗ C (150 ml) sour cream, optional
Salt and pepper, to taste
2-4 tsp (10-20 ml) Worcestershire sauce
Handful of parsley, chopped

To Assemble

2 baguettes or 4 foot-long rolls
Butter for spreading
2 tomatoes, sliced
2 baby gem lettuces, cleaned and washed
400-600 g potato fries, cooked
⅖ C (100 ml) mayonnaise

Instructions

To Make the Chicken Livers

Dusting the livers in seasoned flour is an optional step. Livers that have been dusted in seasoned flour and fried will thicken the sauce. The livers can be fried without being dusted, if preferred.

Slice the livers in half (if dusting, do so at this point) and then fry in Peri-Peri oil and butter. Do not overcrowd the pan and fry in batches.

The livers should caramelise but not cook all the way through. Remove from the pan and set aside.

To Make the Sauce

Heat the Peri Peri oil and sauté the onions, garlic, chilli, bay leaf, thyme and clove. Cook over a moderate heat for about three minutes. Deglaze the pan with wine and vinegar, add the tomatoes, tomato paste, lemon juice, stock and remaining spices.

Cook the tomatoes (this should take about 40-50 minutes) reducing the sauce until thickened. (If using cream, add at this stage and simmer for an extra 5 minutes before adding the livers.)

Blend with a stick blender until smooth (can be left slightly chunky if preferred). Adjust seasoning and add the Worcestershire sauce.

Add the livers to the sauce and warm gently – be careful not to overcook, the livers still need to be a little pink on the inside.

Add the chopped parsley just before serving.

To Assemble

Slice the baguette or rolls and butter each side.

Season the tomato and lay on the roll and top with lettuce. Add the livers and a portion of fries, drizzle generously with mayonnaise and serve with extra fries on the side.