[london.food] [RECIPE] Piri-Piri Chicken Livers

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From: Simon Wistow
Subject: [london.food] [RECIPE] Piri-Piri Chicken Livers
Date: 15:57 on 18 Oct 2006
I first had this at the rather wonderful Shakalaka in Putney but, 
apparently, they also do it at Nandos. The chef at Shakalaka told me his 
recipe is derived from the same root as 


but he suggested you'll get as good, if not actually better results from 
pre-bought Peri-Peri sauce.

I made a few modifications - first off the butchers didn't have any 
chicken livers so I used calves liver. It worked wonderfully although i 
had to be careful of the cooking times.

Secondly I used a little more white wine and a little more sweet chilli 
sauce to degalze the pan and sweeten things up. This time round I used 
hot Peri-Peri sauce but, even though the heat was ncie I think that next 
time I'd use medium - the tang was a little unbalancing to the dish.

The sauce came out rich and unctuous - sort of like a spicy mix betwene 
an onion gravy and a marmalade. 

I think that this would work well with pork chops, tuna, tofu and quorn 
for thems that are squeamish about offal. 

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