Blow your guests away this Heritage Day with this sizzling recipe for creamy peri-peri chicken livers accompanied by wholesome pan-fried mealie-meal gnocchi.
Creamy peri-peri chicken livers with pan-fried mealie-meal gnocchi
- 30ml (2 tbsp) PnP Extra Virgin Olive Oil
- 1 onion, peeled and chopped
- 1 garlic clove, peeled and crushed
- 10ml (2 tsp) PnP Paprika
- 250ml (1 cup) dry white wine (optional)
- 45ml (3 tbsp) PnP Garlic Peri-Peri Sauce
- 1 x 400g tin PnP Chopped Peeled Tomatoes
- 1 fresh/dried bay leaf
- 125ml (½ cup) PnP Fresh Cream
- 5ml (1 tsp) PnP White Sugar
- 30g PnP Salted Butter
- 250g PnP Fresh Chicken Livers, patted dry
- salt and freshly ground black pepper, to taste
- Mealie-meal gnocchi
- 500ml (2 cups) water
- 60g PnP Maize Meal
- 3 (about 500g) PnP Potatoes, peeled, boiled and mashed
- 1 PnP Extra Large Free Range Egg, beaten
- 75g PnP Cake Wheat Flour, sifted + extra, to dust
- 100g PnP Salted Butter
- roasted vine tomatoes, to serve
- small handful fresh flat-leaf parsley, to garnish
For the chicken livers, heat 15ml (1 tbsp) of the olive oil in a medium saucepan over low heat. Gently sauté the onion and garlic until the onion is soft, 5 minutes. Add the paprika and wine, if desired, increase the heat to high and boil the mixture, uncovered, 10 minutes. Add the peri-peri sauce, tomatoes, bay leaf, cream and sugar, and simmer gently, 20 minutes.
While the sauce is simmering, heat a frying pan over high heat. Add the remaining 15ml (1 tbsp) olive oil and melt the 30g butter. Brown the chicken livers until almost cooked through, 3 minutes. Add the livers to the sauce and season well. Set the sauce aside while making the gnocchi.
For the gnocchi, place the water in a medium saucepan and bring to a boil over high heat. Add the maize meal and whisk continuously until thick and the mixture comes away from the sides of the pot, 15 minutes.
In a bowl, combine the mashed potatoes, maize-meal paste and egg. Beat to a smooth paste, then add the flour and knead gently to combine.
Place the dough on a floured surface and divide into 3. Roll each piece into a long cylinder, about 1,5cm thick. Cut pieces of gnocchi, about 1cm long, from each cylinder.
Bring a large pot of salted water to a boil. Boil the gnocchi pieces until they float to the top of the water, 1 minute. Drain and set aside.
Heat the 100g butter in a large frying pan over high heat. Fry the gnocchi in batches until golden and season well.
To serve, toss the gnocchi through the warm peri-peri sauce. Garnish with roasted vine tomatoes and some sprigs of flat-leaf parsley.