20 Oct Peri Peri chicken livers with peppers, ginger, garlic and tomato served with potato flat bread and tamboesies
Posted at 08:40h
in Chicken, Dessert, Kaapse Kombuis Kuiers op Radio KC, Mains, Recipes, Red Wine, Side dishes & Salads, White Wine
Ingredients
Peri peri chicken livers
- 1 kg chicken livers, cleaned
- Some oil for frying
- 2 Onions peeled and chopped
- 4 Garlic cloves peeled and chopped
- 8cm Piece fresh ginger, peeled and grated
- 10 ml Hinds Cayenne pepper
- 10 ml Hinds chicken spice
- 1 red pepper deseeded and sliced
- 1 yellow pepper deseeded and chopped
- 1 sachet Rhodes tomato paste
- 1 tin Rhodes Mexican style tomatoes
- 10 ml sugar
- Salt and pepper to taste
Potato flat breads
- 2 large potatoes
- 1 cup Sasko self raising flour
- 1 packet Southern Coating Mild (200g)
- 45 ml oil
Tamboesies
- 1 packet Magpie Puff pastry,
- 30 ml Hinds custard powder
- 1 cup Sasko vanilla muffin mix
- 1 cup sugar
- 750 ml full cream milk + 250ml to mix with the dry ingredients
- 100 ml Butter
- Pinch of salt
- 1 cup icing sugar
- 10 ml lemon juice
Instructions
Peri peri chicken livers
- Heat some oil in a large frying pan and fry the onions, garlic and ginger until soft and slightly browned.
- Add the cayenne pepper, chicken spice, red pepper and yellow pepper and fry until translucent.
- Remove from the pan and add some more oil.
- Fry the chicken livers until well browned on both sides.
- Add back the onion mix and mix through.
- Add the tomatoes and sugar and season to taste.
- Cook for 5 minutes and serve hot with the potato flat breads.
Potato flat breads
- Boil the potatoes until they are soft. Cool slightly and peel.
- Mash the potatoes with a fork and add the flour, Southern Coating and oil.
- Mix until the whole mix comes together and knead the dough for 3 minutes.
- Place the dough in an oiled bowl and let stand for an hour.
- Divide the dough into 12 equal size balls and roll out like a pizza.
- Toast the dough in a dry pan until the flat bread puffs up and it is cooked on both sides.
Tamboesies
- Roll out the pastry onto a prepared baking sheet and cut into equal size squares. Do not separate the squares.
- Bake in a 180-degree oven for 15-20 minutes or until puffed up and golden brown. Leave to cool.
- Warm the 750ml of milk and butter in a saucepan.
- Mix the custard powder, muffin mix, sugar and salt together.
- Add the 250ml milk and mix until it forms a lump free paste.
- Slowly add the warmed milk mix to the paste while whisking.
- Add back into the saucepan and cook until thickened.
- Pour into bowl, cover with plastic wrap and cool down.
- Mix the icing sugar and lemon juice and keep aside.
- Separate the pastry squares and cut open.
- Fill each square with the custard and cover with the top.
- Drizzle over the icing and serve.