GEURIGE HOENDERLEWERTJIES
500 g hoenderlewertjies
200 ml koekmeel
250 ml melk
“Sweet chillie” sous
Aromat
olie om in te braai
100 ml sesame saad

Lê lewertjies bietjie in melk. Druk droog met handdoek papier.
Rol eers in meel en dan in sesame saad.
Braai apart in olie tot gaar. Gebruik min olie.
As alles klaar is, gooi olie weg, en sit lewertjies terug in pan.
Voeg die “Sweet Chillie” sous by en laat verhit.
Verwyder pan van hitte en laat lewertjies nog 5 min in sous staan.
Bedien warm op roosterbrood of geniet dit net so of koud vir ‘n versnappering.
Resep geplaas deur Lorraine Witz Brand

PERI-PERI CHICKEN LIVERS WITH GARLIC
2 tablespoons butter
500 g chicken livers
3 garlic cloves, crushed
3 – 4 tablespoons peri-peri sauce
juice of 1 lemon
½ cup cream
salt and pepper, to taste
In a very hot frying pan, melt butter and fry chicken livers until golden brown on both sides.
Add garlic and peri-peri sauce and allow to fry for another minute until fragrant; then add the lemon juice and cream.
Season with salt and pepper and allow to simmer for 5 – 7 minutes.
Serve with bread.
Recipe: Renú Ferreira.

WENNER HOENDERLEWERS
Resep geplaas deur Hennie Roos.
FOOD LOVERS RECIPES
“Die resep maak redelik baie. Dit wat gebêre word, is môre/oormôre nog lekkerder.”
250 – 500 g hoenderlewers
1 ui
2 knoffelhuisies of 1 teelepel gekneusde stukkies knoffel of 1 teelepel braaispeserye
1 teelepel vars gesnipperde gemmer of ½ teelepel gemmerpoeier
1 – 2 teelepels kerriepoeier
1 teelepel borrie
1 teelepel koljander
1 teelepel komynsade
1 klein pakkie tamatiepasta
1 blik boeresmoor of gewone tamatie-uiesmoor
Opsioneël ekstra:
1 blik sousboontjies
125 – 200 ml vars room
Braai uie en lewers saam.
Wanneer lewer en uie amper gaar is, voeg al die speserye by en braai so 3 – 5 minute.
Voeg tamatiepasta en blik boeresmoor/tamatie-uiesmoor by.
Voeg sousboontjies by (nie nodig, maar is lekker).
Kook alles stadig vir 15 – 20 minute.
Voeg room by (nie nodig indien jy nie het nie).
Geniet dit saam rys, pap of op brood.

BACHELOR’S CHICKEN LIVERS
1  x 250 g tub chicken livers, cleaned and cut in half
1 onion, diced
1 teaspoon Italian herbs
1 flat teaspoon peri-peri or chilly powder
1 chicken stock cube, dissolved in a cup of hot water
1 tablespoon flour, dissolved in half cup water

Place all in a pan and bring to boil, then simmer for 15 minutes.
Done.
Recipe posted by Peter Ricken

ALIDA’S CHICKEN LIVERS
Sautee and brown 2 onions cut into rings using a spoonful of butter.
Cut up either yellow or red pepper into strips and add to the onions.
Cup up 2 jalapeno peppers and add to onions.
Add a spoonful of garlic.
Clean and cut chicken livers into bite size pieces and add to onion mix.
Make sure the livers are cooked through (about 10 minutes, stirring often.
Add salt, black pepper and chilli spice.
Add a creamy hot sauce like prego or chilli sauce and stir into liver mixture.
Add 250 ml fresh cream and cook until the mixture have thickened slightly.
Serve with sliced and toasted ciabata bread.
You can also add chipotle spice or sauce.
Recipe posted by Alida Van Zyl

DENZY’S CHICKEN LIVERS WITH RED WINE
500 g chicken livers
1 onion, chopped
2 tomato, chopped
3 cloves
Worcestershire sauce
½ cup red wine
2 tablespoons chutney
2 tablespoons tomato sauce
2 tablespoons fresh Rosemary
1 tablespoon garlic
1 tablespoon curry powder
salt and pepper

Heat up oil and fry onions till brown, add now garlic, curry, tomato and cloves, cook till tomato is soft. Add chicken livers, tomato sauce, chutney Worcestershire sauce, rosemary and red wine. Add salt and pepper for taste. Garnish with parsley and chives.
Recipe posted by Denzel Koenana
Photo: Denzel Koenana

SHEEP LIVER FRITTERS
Recipe and Photo: Elsabie Templeton
FOOD LOVERS RECIPES
750 g sheep liver membrane pulled off and veins cut out with sharp knife, cut into strips
1 onion, quartered
1 medium potato, coarsely grated
1 egg
15 ml vinegar
lemon and black pepper to taste
1 slice wholegrain bread
oil for frying

Fit the disc with largest holes onto the meat mincer attachment of food processor. Mince the strips of liver and onion. Lastly push the slice of wholegrain bread through the mincer to clear out any food that might still be inside the mincer. Beat the egg, vinegar and grated potato together and stir into the minced liver mixture. Add the spices. Fry spoonsful in a little oil in hot pan for a few minutes and turn over to fry the other side before removing. I use an ice cream scoop to measure equal sized liver mixture into the pan.
Serve with soft mieliepap. Can be very successfully frozen.

BRAISED LIVER WITH MUSHROOMS AND PEPPER
Recipe and photo: Elize de Kock
FOOD LOVERS RECIPES
oil to cover base of frying pan
2 onions, thinly sliced
2 cloves of garlic, finely chopped
1 green pepper, thinly sliced
250 g mushrooms, thinly sliced
3 baby marrows, sliced
600 g lamb or beef livers, cleaned and cut in small pieces
extra cake flour for dusting
5 ml (1 teaspoon) salt
5 ml (1 teaspoon) cayenne pepper
5 ml (1 teaspoon) chilli flakes
5 ml (1 teaspoon) paprika
½ teaspoon coarse black pepper
1 tablespoon sugar
1 teaspoon soy sauce
½ teaspoon salt
juice of half a lemon
2 tablespoons cake flour
300 ml water
small bunch of parsley, chopped

Heat the oil in a large frying pan over a low to medium heat.
When the oil is hot, add the onions and garlic and fry gently until the onions are a golden colour.
Add the green pepper and fry until softened.
Add the mushrooms and baby marrow and cook a further 5 minutes until all vegetables are nice and soft. Set aside.
Dust the liver with cake flour and season with salt, cayenne pepper, chilli flakes, paprika and coarse black pepper mix well to incorporate. Fry for 2-3 minutes in hot oil in a non stick pan.
Mix the soy sauce, sugar, salt, flour and the lemon juice into 300 ml water.
Combine liver, vegetables and sauce, simmer gently for 10 minutes.Add the chopped parsley and cook for a further 5 minutes or until done.

IDEES OM LEWER GAAR TE MAAK
Jeany Strydom:
Kan iemand my sê hoe om lewer gaar te maak asb, ek eet dit glad nie, maar my kind soek lewer dankie.
Annemie Coertze Botes:
Sny dit in repies en braai saam met uie in olie. Voeg sout en peper en paar lepels appelkoos konfyt en chutney by. Dit breek die lewer smaak en maak dit soet en taaierig.
Jeany Strydom:
Annemie Coertze Botes baie dankie vir resep, ek net garlic en tamatie bygevoeg en my seun love dit.
Michelle Kruger
Spoel af, druk droog met kombuis papier, geur met sout en pepper, druk in koekmeel, bak in diep olie in pan, draai gereeld om. Moenie lewer te dik stukke snynie, anders is dit nog bloederig.
Sean O’Brien:
Onthou om die vlies af te trek.
Yvonne Van Der Linde:
Laat lê dit eers in bietjie melk voor jy dit gaarmaak. Dit maak dat dit nie so wild smaak nie.
Chrisna Hartman:
Gooi kookwater eers oor voordat jy begin sny. Minder bloederig en trek vlies makliker af.
Christa Haasbroek:
Braai uie en lewer blokkies. Voeg port by, kook droog. Voeg tamatieblokkies by en prut. Sout en peper na smaak. As jy dit warm will hê, voeg ‘n bietjie chillie sous by.
Veronica Els:
Wel my ma het die lekkerste lewer ooit gemaak. Haal die vlies af, braai baie uie lekker bruin, dan braai jy die lewer tot lekker bruin saam die uie. Maak bisto met water aan, gooi saam jou lewer, gooi sout en peper na smaak by. Die geheim: gooi nou asyn by, nie te veel nie tot dit lekker dik is en kook tot jy eet.
Shirley Thornton:
Ek sit ook tamatie by.
Martha du Plessis:
Jy kan lewer in ‘n pan braai, redelik vinnige hitte en nie te gaar maak nie. lewer word taai/hard en bitter as dit te gaar is. Jy kan dit ook maal en lewer koekies maak met gekapte gras uie, pietersielie en smaakmiddels, een of 2 eiers en as jy wil, bind met fyn gaar aartappel, maizina of meel. Braai beide kante in pan en geniet.
Terry Smith:
Mince the liver with onion, add salt and pepper, fry spoonfulls in medium heat oil until brown on each side. They come out like thin burgers. Do not overcook or they will be dry and tough. Liver must always be undercooked than overcooked. Absolutely delicious.
Foto:  Elize de Kock

HOEDERLEWERS OP ARTAPPEL
30 ml olyfolie
1 x 500 g houer hoenderlewers (skoongemaak)
1 groot ui, fyn gekap
3 ml gerasperde, vars gemmer
5 ml elk paprika en droë brandrissievlokkies
1 blik (410 g) gekapte tamaties
5 ml suiker
10 ml elk sojasous en blatjang,
(100 ml suurroom opsioneel vir extra lekkerte)
sout en vars gemaalde swartpeper na smaak
gekapte vars roosmaryn, om voor te sit

Verhit die olie in ’n pan en seël die hoenderlewers baie vinnig daarin. Skep uit en hou eenkant.
Braai die ui in dieselfde pan tot sag. Voeg die gemmer, paprika en brandrissievlokkies by en braai ’n paar sekondes. Voeg die tamaties, suiker, sojasous, blatjang, suurroom sout en peper by en verhit tot kookpunt.
Laat prut vir 5-7 minute. Voeg die hoenderlewers by en kook vir 5 minute tot die lewertjies net-net gaar is. Sprinkel roosmaryn oor.
Sit voor met roosterbrood, kapokaartappels of polenta.
Lewer 6 porsies.
Resep en foto: Louw LP Senior