SPICY BEEF OR CHICKEN LIVER RECIPE
Beef liver, cleaned and cubed / soaked in milk for an hour
Or
Chicken livers, cleaned
Marinade:
3 tablespoons red wine vinegar
3 tablespoons oil
1 tablespoon lemon juice
2 cloves garlic, crushed
1 teaspoon ground cumin
1 teaspoon ground coriander
1 teaspoons crushed red pepper flakes/ Peri Peri
2 bay leaves
1 pinch salt and freshly ground black pepper to taste
Sauce:
1 tablespoon olive oil
1 tablespoon butter
1 medium onion, chopped
1 teaspoon Nandos Peri Peri sauce(extra extra hot) /or any chili sauce
1 tablespoon tomato paste
1 tablespoon Worcestershire sauce
1/2 cup chicken stock/ I used beef bouillon
1/2 cup cream / I used milk with maizena to thicken
1 tablespoon brandy
Discard milk from beef livers, rinse and put in a large bowl, or use chicken liver.
Pour marinade together with liver. Stir together, and refrigerate for 1 to 2 hours.
Move livers to a bowl, and reserve marinade.
Heat 1 tablespoon oil and butter in a large skillet over medium heat. Stir in onion, and cook until tender. Increase heat to medium-high, and stir in livers; cook for 2 minutes, being careful not to overcook the livers. Stir in the Peri Peri sauce, tomato paste, Worcestershire sauce, chicken stock, and the reserved marinade. Simmer gently for 5 minutes. Pour in cream and brandy, and heat through.
Source: by Anke Weimann
