Peri peri chicken livers and mash
Serves: 4
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Directions
- To make the livers, heat the oil in a large frying pan and sauté the onion and garlic for a few seconds.
- Mix in the paprika, cloves, cumin, chilli flake and season. Add the livers and fry until browned.
- Pour in the wine and add the bay leaves and gently simmer until cooked through.
- For the mash, place the potatoes in a pot and cover with cold water and season. Bring to a boil then reduce the heat and simmer until tender, about 20 minutes. Drain.
- Add in the hot milk and mageu. Use a potato masher or wooden spoon and beat until smooth. Don’t over beat the potatoes either wise they do tend to become gluey.
- Sprinkle with the Parmesan and parsley and serve topped with the chicken livers and green salad if you are serving.
Ingredients
Peri peri livers
- 30 ml (2 tbsp) canola oil
- 1 small onion, finely chopped
- 3 garlic cloves, finely chopped
- 10 ml (2 tsp) ground paprika
- 5 ml (1 tsp) ground cloves
- 5 ml (1 tsp) ground cumin
- 5 ml (1 tsp) chilli flakes
- Salt, to taste
- 2 x 250g tubs chicken livers
- 125 ml (½ cup) white wine
- 2 fresh bay leaves
Mash
- 4 potatoes, skin on cubed
- Salt, to taste
- 150 ml hot milk
- 30 g butter
- 60 ml (¼ cup) mageu
- Parmesan cheese, freshly grated
- 45 ml (3 tbsp) fresh parsley, chopped
- Green salat, to serve optional