INGREDIENTS
FOR THE CHICKEN LIVERS
2 tbsp Olive Pride Blend
1 tbsp Olive Pride Fat Spread
500 g Chicken livers cleaned and trimmed
3 cloves Garlic, crushed
1 tsp Ground cumin
1 tsp Ground coriander
4 tbsp Peri-peri sauce
Juice of 1 Lemon
½ cup Cream
Salt and pepper to taste
FOR THE MASHED POTATO
1 kg Potatoes, peeled and quartered
2 tbsp Olive Pride Fat Spread
1 cup Milk
Salt and pepper to taste
TO SERVE
Cream spinach or pumpkin
Method
- In a very hot pan, heat the Olive Pride Blend and melt the Olive Pride Fat Spread and fry the chicken livers until golden brown on both sides.
- Add the garlic, cumin and peri-peri sauce and allow to fry for another minute until fragrant then add the lemon juice and cream.
- Season with salt and pepper and allow to simmer for 5 – 7 minutes.
- Bring a pot of salted water to a boil. Add potatoes and cook until tender but still firm, about 15 minutes. Drain.
- In a small pot heat the Olive Pride Fat Spread and milk over low heat until spread is melted. Using a potato masher or electric beater, slowly blend milk mixture into potatoes until smooth and creamy. Season with salt and pepper to taste
- Serve livers and mash with creamed spinach or pumpkin.
OLIVE PRIDE PRODUCTS USED IN THIS RECIPE
