TASTY TUESDAY

Peri-Peri Chicken Liver Gatsby

Meet the Great Gatsby! - and you can eat him 😋😋

A delicious easy to prepare Peri-Peri Chicken Liver Gatsby, perfect for almost any occasion and Proudly South African.

AuthorMemo StoriesDifficultyBeginner

The Great Gatsby

Yields1 Serving
Prep Time1 hr 20 minsCook Time30 minsTotal Time1 hr 50 mins

 400 g chicken livers, cleaned and soaked in milk for 1 hour
Optional Seasoned Flour
 12 g flour
 pinch of salt
 ½ tsp pepper
 ½ tsp coriander
 ½ tsp cumin
 ½ tsp chilli powder
 ¼ cup Peri Peri oil
 ¼ cup butter
The Sauce
 80 ml Peri-Peri oil
 200 g chopped onions
 6 garlic cloves (crushed)
 8 sliced chilies
 2 bay leaves
 6 thyme sprigs
 1 clove
 100 ml white wine
 80 ml white wine vinegar
 1.20 kg tomatoes (chopped)
 30 ml tomato paste (2 Tbsp)
 1 juiced lemon
 250 ml chicken stock
 2 tsp cayenne pepper
 2 tsp paprika
 150 ml sour cream (optional)
 salt and pepper
 20 ml Worcestershire sauce
 chopped parsley (abut a handful)
What holds it DOWN
 2 baguettes or 4 foot-long rolls
 butter for spreading
 2 tomatoes, sliced
 2 baby gem lettuces, cleaned and washed
 600 g potato chips, cooked
 100 ml mayonnaise

Prepare the Chicken Livers
1

Dusting the livers in seasoned flour is an optional step. Livers that have been dusted in seasoned flour and fried will thicken the sauce. The livers can be fried without being dusted if preferred. Slice the livers in half (if dusting, do so at this point) and then fry in Peri-Peri oil and butter. Do not overcrowd the pan and fry in batches.

2

The livers should caramelise but not cook all the way through. Remove from the pan and set aside.

Make your Sauce
3

Heat the Peri-Peri oil and sauté the onions, garlic, chili, bay leaf, thyme, and clove. Cook over a moderate heat for about three minutes. Deglaze the pan with wine and vinegar, add the tomatoes, tomato paste, lemon juice, stock, and remaining spices.

4

Cook the tomatoes (this should take about 40-50 minutes) reducing the sauce until thickened. (If using cream, add at this stage and simmer for an extra 5 minutes before adding the livers.)

5

Blend with a stick blender until smooth (can be left slightly chunky if preferred). Adjust seasoning and add the Worcestershire sauce.

6

Add the livers to the sauce and warm gently – be careful not to overcook, the livers still need to be a little pink on the inside.

7

Add the chopped parsley just before serving.

Finish it off
8

Slice the baguette or rolls and butter each side.

9

Season the tomato and lay on the roll and top with lettuce. Add the livers and a portion of fries, drizzle generously with mayonnaise and serve with extra fries on the side.

 

Ingredients

 400 g chicken livers, cleaned and soaked in milk for 1 hour
Optional Seasoned Flour
 12 g flour
 pinch of salt
 ½ tsp pepper
 ½ tsp coriander
 ½ tsp cumin
 ½ tsp chilli powder
 ¼ cup Peri Peri oil
 ¼ cup butter
The Sauce
 80 ml Peri-Peri oil
 200 g chopped onions
 6 garlic cloves (crushed)
 8 sliced chilies
 2 bay leaves
 6 thyme sprigs
 1 clove
 100 ml white wine
 80 ml white wine vinegar
 1.20 kg tomatoes (chopped)
 30 ml tomato paste (2 Tbsp)
 1 juiced lemon
 250 ml chicken stock
 2 tsp cayenne pepper
 2 tsp paprika
 150 ml sour cream (optional)
 salt and pepper
 20 ml Worcestershire sauce
 chopped parsley (abut a handful)
What holds it DOWN
 2 baguettes or 4 foot-long rolls
 butter for spreading
 2 tomatoes, sliced
 2 baby gem lettuces, cleaned and washed
 600 g potato chips, cooked
 100 ml mayonnaise

Directions

Prepare the Chicken Livers
1

Dusting the livers in seasoned flour is an optional step. Livers that have been dusted in seasoned flour and fried will thicken the sauce. The livers can be fried without being dusted if preferred. Slice the livers in half (if dusting, do so at this point) and then fry in Peri-Peri oil and butter. Do not overcrowd the pan and fry in batches.

2

The livers should caramelise but not cook all the way through. Remove from the pan and set aside.

Make your Sauce
3

Heat the Peri-Peri oil and sauté the onions, garlic, chili, bay leaf, thyme, and clove. Cook over a moderate heat for about three minutes. Deglaze the pan with wine and vinegar, add the tomatoes, tomato paste, lemon juice, stock, and remaining spices.

4

Cook the tomatoes (this should take about 40-50 minutes) reducing the sauce until thickened. (If using cream, add at this stage and simmer for an extra 5 minutes before adding the livers.)

5

Blend with a stick blender until smooth (can be left slightly chunky if preferred). Adjust seasoning and add the Worcestershire sauce.

6

Add the livers to the sauce and warm gently – be careful not to overcook, the livers still need to be a little pink on the inside.

7

Add the chopped parsley just before serving.

Finish it off
8

Slice the baguette or rolls and butter each side.

9

Season the tomato and lay on the roll and top with lettuce. Add the livers and a portion of fries, drizzle generously with mayonnaise and serve with extra fries on the side.

Peri-Peri Chicken Liver Gatsby Recipe

Get started with Memo

Tap below to start