THE FIRE-STUNG LIVER POT

(Our Play on Piri-Piri Chicken Livers)

THE FIRE-STUNG LIVER POT

Ingredients: 400g Chicken livers (cleaned), 1 tbsp Piri-Piri flakes, 1 tsp Smoked paprika, 4 cloves Garlic (minced), 100ml Red wine, 2 tbsp Red wine vinegar, 50g Butter...

Ingredients

  • 400g Chicken livers (cleaned)
  • 1 tbsp Piri-Piri flakes
  • 1 tsp Smoked paprika
  • 4 cloves Garlic (minced)
  • 100ml Red wine
  • 2 tbsp Red wine vinegar
  • 50g Butter

Cooking Method

  1. The Scorch Fry livers in oil on high heat for 3 minutes until charred but pink inside; remove.
  2. The Architect Melt butter and sauté garlic until golden brown.
  3. The Bloom Add spices and vinegar with a 20ml splash of wine; the hiss will bloom the chili.
  4. The Swell Add remaining wine; boil until it reduces to a thick red lacquer. return meat.
  5. The Final Flourish Top with a massive hit of raw fresh parsley and serve with bread.

Cuisine: Portuguese

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