{"id":30773,"date":"2016-09-19T12:08:08","date_gmt":"2016-09-19T12:08:08","guid":{"rendered":"https:\/\/test10.co.za\/C\/?p=30773"},"modified":"2017-09-08T08:51:09","modified_gmt":"2017-09-08T08:51:09","slug":"classic-peri-peri-chicken-livers","status":"publish","type":"post","link":"https:\/\/test10.co.za\/C\/classic-peri-peri-chicken-livers\/","title":{"rendered":"Classic Peri Peri Chicken Livers"},"content":{"rendered":"

\"Miele<\/a>
\n<\/b>Peri peri and chicken livers have been best mates longer than anyone can remember. It\u2019s the one thing that we\u2019ll always order if it\u2019s on a menu and for good reason. They\u2019re rich and spicy and when you make your own peri peri sauce, it just takes things to a whole new level. This Heritage Day we\u2019re whipping up a boat load of fiery livers and we\u2019ll probably smash them all!<\/p>\n

Serves:<\/strong>\u00a04
\nDifficulty:<\/strong>\u00a0easy
\nPrep time:<\/strong> \u00a01 hour
\nCooking time:<\/strong>\u00a010 minutes<\/p>\n

The peri peri sauce<\/strong>
\n<\/b>\u00bd C (125 ml) olive oil + an extra glug, if needed
\n\u00bd red pepper, diced
\n1 medium red onion, diced
\n10-15 birds eye chillies, de-seeded and diced (depending on how hot you like it)
\n5 cloves garlic, diced
\n1 Tbsp (15 ml) smoked paprika
\n2 Tbsp (30 ml) white vinegar
\n1 Tbsp (15 ml) sugar
\njuice of 1 lemon
\nsalt and pepper
\noil, for frying
\n2 red onions, thinly sliced
\n3\/5 C (150 ml) double cream<\/p>\n

The chicken livers<\/strong>
\n<\/b>\u00bd C (70 g) flour, for dusting
\nsalt and pepper
\n500 g chicken livers, cleaned
\nglug of oil for frying<\/p>\n

To serve<\/strong>
\n<\/b>slices of sourdough bread, toasted and buttered
\nslivers red onion<\/p>\n

The peri peri sauce<\/strong>
\n<\/b>Place all of the ingredients (except the cream and onion) into a large bowl and blitz with a hand blender. Add an additional glug of olive oil if the sauce seems too thick. Set aside until needed. Peri peri sauce gets better over time so you can make this sauce a few days in advance if you have time.<\/p>\n

In a large frying pan over a medium heat fry the onions until they soften and begin to colour. Add the peri peri sauce and simmer for five minutes. Remove from the heat and stir in the cream.<\/p>\n

The chicken livers<\/strong>
\n<\/b>Place the flour for dusting into a large bowl and season with salt and pepper. Dredge the livers in the flour and set aside. Heat the oil in a large frying pan over a medium-high heat. Fry the livers until golden but still pink in the middle, about 2-3 minutes.<\/p>\n

Add the cooked livers to the sauce and heat gently.<\/p>\n

To serve<\/strong>
\n<\/b>Garnish with slivers of raw red onion and serve immediately with toasted sourdough bread.<\/p>\n

Check out our other Heritage classics here: Vetkoek Steak Sliders<\/strong><\/a> | \u00a0Coconut Condensed Milk Tart<\/strong><\/a> | \u00a0Old School Coke Ribs<\/a>\u00a0<\/strong><\/p>\n

<\/div>
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<\/div><\/div><\/div>\u00a0miele.co.za<\/a>\u00a0| Facebook<\/a><\/strong><\/p>\n

\"Miele<\/a><\/p>\n","protected":false},"excerpt":{"rendered":"

Peri peri and chicken livers have been best mates longer than anyone can remember. It\u2019s the one thing that we\u2019ll always order if it\u2019s on a menu and for good reason. They\u2019re rich and spicy and when you make your own peri peri sauce, it just takes things to a whole new level. This Heritage Day we\u2019re whipping up a boat load of fiery livers and we\u2019ll probably smash them all! Serves:\u00a04 Difficulty:\u00a0easy Prep time: \u00a01 hour Cooking time:\u00a010 minutes […]<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"wprm-recipe-roundup-name":"","wprm-recipe-roundup-description":"","footnotes":""},"categories":[4582,4098],"tags":[],"class_list":["post-30773","post","type-post","status-publish","format-standard","hentry","category-brand-page","category-general"],"acf":[],"brand_slug":"","_links":{"self":[{"href":"https:\/\/test10.co.za\/C\/wp-json\/wp\/v2\/posts\/30773","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/test10.co.za\/C\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/test10.co.za\/C\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/test10.co.za\/C\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/test10.co.za\/C\/wp-json\/wp\/v2\/comments?post=30773"}],"version-history":[{"count":0,"href":"https:\/\/test10.co.za\/C\/wp-json\/wp\/v2\/posts\/30773\/revisions"}],"wp:attachment":[{"href":"https:\/\/test10.co.za\/C\/wp-json\/wp\/v2\/media?parent=30773"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/test10.co.za\/C\/wp-json\/wp\/v2\/categories?post=30773"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/test10.co.za\/C\/wp-json\/wp\/v2\/tags?post=30773"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}