Chicken Liver Peri Peri
Chicken Liver peri peri:
A simple recipe for Peri-peri is below. It beats the hell out of the crap you buy in supermarkets or shops and has a long, lingering finish to the flavours of what peri peri should taste like.This is something that I typically served in the restaurants down south in Cape Town and the Peri-peri is great for flavouring other foods. The strength of the dishes vary greatly, however it is down to the volume of ‘hot stuff’ you put in the dishes. Some people like to use Peri-peri instead of tomato sauce/ ketchup. I’m not that brave and though I can handle mild chilli, this is just over the level. So it brings on a decent endorphin rush and a sweaty forehead!
PERI-PERI SAUCE
400g Chopped white onion
100g Chopped chilli (Scotch Bonnet or 7-10 scale)
50g Chopped garlic
25g Parsley fresh
10g White pepper cracked
500g Passata
100ml R W Vinegar
500ml Red wine
100g Brown sugar/ Demerara
10g Maldon salt
40ml Worcestershire sauce
50g Smoked paprika
30ml Fresh lemon juice
2L Olive oil E.V.
1.2L Sunflower oil
Method
Layered cooking process. Sweat onions in 500ml of olive oil. Add garlic and Chilli. Add dry ingredients. Add tomato. Cook thoroughly. Add rest of wet ingredients, reserving oil. Cook for 30min on medium heat.
Add oil and cook for further 10min.
Hot blend in Thermomix for 4min on full. Decant into jars/ containers. Chill rapidly and store in cool dry place or fridge.
Method for the Chicken liver
Once the chicken livers have been cleaned and chopped/ sliced, drain them in a sieve. Keep the blood for thickening later on.
Dust in seasoned flour and then fry them in clarified butter at a relatively high heat – pref without burning the flour LOL – and season with Maldon; cracked white pepper; smoked paprika to taste. Add your Peri-peri sauce to this and give it a good toss – coating as much as possible. Cook for a minute and then flambé with cognac.
Add some chicken stock or chicken fume and reduce. Add the drained blood (optional). Add a few bay leaves and some freshly squeezed lemon juice (to taste). Add some double cream and reduce till required consistency. Correct the seasoning.
Serve with warm crusty bread.
