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Hi everyone!
We bought some burgers at the local Nando's the
other day and I remembered the good old days before my bypass op
when cholesterol didn't matter and Nando's Peri-Peri chicken livers was my
fav snack on Fridays!. Why Fridays? Well, just across the street from
where I worked was a Nando's outlet and it was my treat to get a bowl of
their famous per-peri chicken livers and a giant bread roll for lunch. After
enjoying the livers there would still be some of the peri-peri sauce left
and I would mop it up with the bread roll till the bowl was squeaky clean!
Another fav dish of mine is liver with fried onions and mashed potatoes. A
touch of my own is to take a slice of bread, spread with butter and
apricot jam, smother with mashed potato, place fried liver on top and
finally cover with the fried onions! Hmmm, perhaps I can add this one to
my wacky sarmies page.
You have probably guessed by now, but
the theme for this letter is liver! Takes me back to the Aardklop festival
in Potch last year where I was told about the liver stall they have there.
When I arrived, I headed straight to the stall and had a liver patty and a
skilpadjie (liver in caul fat). I can still taste the liver melting in my
mouth! Can't wait for the next Aardklop!
So, for some traditional liver recipes.
scroll down and spoil yourself!
How would you fare in the bush as a tracker?
I have added some animal tracks to my Animal Facts page, click
here and scroll down
to the bottom of the page, see if you can recognise any of the tracks!
I found an old picture that was taken in the
Kruger Park many years ago. Can anyone help me date it? You will have to
recognise the cars in the picture.
take a look
and email me if you think you have an idea when the picture was taken!
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Thanks to everyone who has mailed us fridge magnets depicting your
State, City or Country. If you collect fridge magnets, I will mail you
a South African one for every one I receive from another country.
Please
email
me and we can make arrangements. Thanx a lot! |
My website is interactive, there are a few
pages you can contribute to:
Elephant Stew - add
your suggestion 
Wacky Sarmies - add your
fav sarmie (some great sarmie ideas here!)
Animal Facts - Give
your opinion on the
the ram/ewe/bull/cow controversy, solve the puzzle and add your caption to the lion pic.
Discussion Forum - Add to a current discussion or start a new thread.
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Why not post a message on the
Discussion Forum. The topic can be food, wildlife, travel or
photography related, or anything else of interest. Let's see if we can
get some interesting discussions going |
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Boepensie
BOEPENS
1 onion, finely chopped
2 sheep's kidneys (membrane and core removed)
cheep's liver (membrane and veins removed)
125 ml crackling or speck, minced
5 ml nutmeg
15 ml brown vinegar
75 g sultanas
15 ml cake flour
1 reticulum, cleaned
SAUCE
1 onion, sliced
15 ml butter
500 ml boiling water
25 ml brown vinegar
25 ml brown sugar
25 ml apricot jam
salt and pepper
25 ml cake flour
Mix all the ingredients, except the reticulum, together. Stuff the reticulum
with the mixture and sew up the opening. Cover with water, and boil until
cooked. Remove froth the water and cool completely. Sauté the onion in the
heated butter until soft. Add the boiling water, brown vinegar, brown sugar,
apricot jam and salt and pepper to taste. Bring to the boil. Thicken with
cake flour and boil thoroughly. Thinly slice the boepensie and serve with
the sauce.
Chicken livers peri-peri
500 g chicken livers
MARINADE
45 ml wine vinegar
45 ml olive oil
15 ml lemon juice
2 cloves garlic, crushed
2 red chillies, seeded and chopped
5 ml ground cumin
5 ml ground coriander
salt and freshly ground black pepper
2 bay leaves
SAUCE
30 ml olive oil
30 g butter or margarine
1 onion, thinly sliced
15 ml tomato paste
15 ml Worcestershire sauce
125 ml chicken stock
30 ml brandy
1. Trim chicken livers of any membranes and all discoloured bits. 2. To make
marinade: Combine all ingredients and marinate chicken livers for 2 hours.
Drain livers and set aside, reserving the marinade. 3. To make sauce: Heat
together oil and butter. Sauté onion until soft. Add chicken livers and cook
over high heat for 2 minutes. 4. Reduce heat and add tomato paste,
Worcestershire sauce, chicken stock and reserved marinade. 5. Simmer gently
for 5 minutes. Pour in brandy, heat through. 6. Sprinkle with chopped fresh
coriander and garnish with bay leaves before serving with crusty bread.
Lambs' liver with onions
100 g butter
30 ml olive oil
6 medium onions, peeled and cut into thin wedges
500 g liver, thinly sliced
45 ml balsamic vinegar
50 ml crème fraîche
Heat 70 g of the butter and the oil in a frying pan and cook the onions
slowly over a low heat.
Cook for about 30 minutes, stirring often until the sauce becomes sweet and
sticky.
Remove from the heat and keep warm.
Melt the remaining butter in the same pan.
When sizzling, add the liver.
Brown it for a minute or two, then cook the other side for another minute.
The quicker the liver is cooked, the more tender and moist it will be - it
should be pink inside.
Remove from the pan and keep warm.
Add the vinegar to the pan and scrape all the pan juices together, adding
salt and freshly ground black pepper to taste.
Add the crème fraîche and allow to melt.
Pour over the liver and serve with the onions and mashed potato.
Liver patties
800 g lamb's liver, membrane and main arteries removed
4 slices bread, crusts removed
1 onion, finely chopped
2 green apples, cored, peeled and finely chopped (optional)
3 extra-large eggs, beaten
60 ml chutney
50 ml white grape vinegar
210 g self-raising flour
80 g oats
50 ml finely chopped parsley
2 ml nutmeg
2 ml ground coriander
salt and freshly ground black pepper to taste
Mince the liver or chop finely in a food processor. Add the bread (1 cm
thick slices), onion and green apples and mince. Remove from the food
processor and add the eggs, chutney and vinegar. Mix well. Add the
self-raising flour, oats and flavourings and mix well. Heat the oil in a pan
and place spoonfuls of the mixture in the oil. Fry until brown on the
outside but slightly pink inside. Drain on absorbent paper. Serve hot with
tomato and onion mix and mashed potatoes. Makes 48 patties.
Liver loaf
700 g sheep's liver, membrane and
veins removed
700 g veal
2 large onions
2 cloves garlic
60 g soft white breadcrumbs
175 ml red win
1 egg, beaten
pinch nutmeg
salt
pepper
250 g streaky bacon, rind removed
Preheat the oven to 180 ºC (350 ºF). Mince the liver, veal, onion and garlic
together. Add the breadcrumbs, red wine and egg and season to taste with
nutmeg, salt and pepper. Line a 23 x 13 x 7 cm loaf tin with the bacon,
allowing the ends to drape over the sides of the tin. Turn the liver mixture
into the loaf tin. Fold the bacon over the liver mixture. Place the tin in a
dish of hot water and bake for 2 hours or until done. Serve hot or cold with
homemade bread.
Sebete se halikiloeng (Fried
liver)
500 g lamb's liver
30 ml oil
60 ml flour
salt and pepper to taste
1. Slice the liver thinly, remove the sinews. Dust with seasoned flour. 2.
Heat oil and pan-fry liver on both sides until brown but not thoroughly
cooked. 3. Serve on pap with tomato and onion gravy and moroho or spinach.
Skilpadjie
kudu liver, cleaned and diced
flavour enhancer such as Aromat and pepper
mutton caul
Season the diced liver with flavour enhancer and pepper to taste. Cut the
caul into squares and spoon a little of the liver mixture onto each square.
Fold each square into a parcel, covering the liver completely, and secure
with cocktail sticks. Cook slowly over the coals until golden brown and
cooked inside. Serve immediately.
Sweet 'n sour liver
750 g sheep's liver (skin and membranes removed), sliced
125 ml brown vinegar
3 whole cloves
2 ml peppercorns
1 bayleaf
cake flour for rolling the liver in
oil for frying
2 large onions, sliced
60 ml brown sugar
salt and black pepper to taste
Marinate the liver slices for one hour in the brown vinegar mixed with
cloves, peppercorns and bay leaf. Remove the liver slices from the marinade
but reserve the marinade. Roll the liver slices in the flour, shaking off
any excess. Fry the liver in a little heated oil until the liver slices are
tender and done. Remove from pan. Add the marinade, onions and brown sugar
to the pan and stir, scraping up the brown residue in the bottom of the pan.
Reduce the heat and simmer until a thick sauce has formed. Add liver and
heat through. Season to taste with salt and black pepper and serve with
chutney and white rice. Serves 6.
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