FRIED CHICKEN LIVER
250 g chicken liver
2 onions, chopped
125 g rindless streaky bacon, diced
5 ml brandy
5 ml peri peri, optional
salt and pepper
Worcestershire sauce
Fry onion and bacon in little oil in a non stick pan, until soft.
Add pinch of sugar, fry 1 minute, add brandy and fry another minute until caramelized.
Add chicken livers, season (add peri peri) and fry 3 minutes on one side.
Then turn and fry again for 3 minutes, turn again, remove pan from heat and allow to rest in pan for another 6 minutes.
Add Worcestershire sauce to taste and serve.
Photo: Elize de Kock
