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Peri- Peri chicken livers with crispy Portuguese rolls

Peri- Peri chicken livers with crispy Portuguese rolls, grilled cheesy corn and spicy spinach
Peri- Peri chicken livers with crispy Portuguese rolls, grilled cheesy corn
 and spicy spinach

For the chicken livers
 4T butter
1T extra virgin olive oil
1 red onion, roughly chopped
½ green pepper, roughly choppe
½ red pepper, roughly chopped
4 garlic cloves, finely chopped
500g free range chicken livers
1½ cup peri peri sauce
salt and freshly ground black pepper to taste
 
For the spicy  creamed spinach
1T extra virgin olive oil
1T butter
3 garlic roughly chopped
2 spring onions, roughly chopped
200g organic spinach, roughly chopped and washed
¼ t nutmeg
1 cup of cream
¼ cup tomato chutney
 
For the cheesy corn
 1T butter
1T extra virgin olive oil
4 garlic cloves, finely chopped
½ green pepper, roughly chopped
3 corn cobs, corn removed
4T roughly chopped coriander
1T smoked chilli flakes
½ cup freshly grated Parmesan
 
Serve with crispy Portuguese rolls
 
For the chicken livers: Heat the butter and oil in a pan over a medium heat.  Add the onions, peppers and garlic before cooking slowly until softened and lightly caramelized.
 
Add the chicken livers and cover with a lid. Cook for 2 minutes before turning the livers over and cooking for another 2-3 minutes. Add the peri peri sauce. Cook for another minute then turn off the heat.
 
For the spicy spinach: Heat the butter and oil over a medium heat before adding the garlic and spring onion. Cook for a minute before adding the spinach and wilting down with the cream. Cook for a few minutes to reduce before adding the tomato chutney. Season with salt and freshly ground black pepper to taste.
 
For the grilled corn: Heat the butter and oil together before adding the garlic and peppers. Caramelise before adding the corn and increasing the heat to high. Cook until lightly charred. Finish with the chilli and Parmesan and toss through the corn before finishing with some seasoning.

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