Peri peri chicken livers with ‘cauli-mash’

These chicken livers are quite similar to how I usually make them, but this recipe is adapted from the one in Real Meal Revolution – as promised, I’m posting recipes I made from the book…

{Just to paint a picture here, and slightly off topic… I’m sitting in the car writing this, as I wait for the boys to wake up! I can’t go anywhere without them falling asleep in the car and I’m not one for waking up sleeping children. So, here we are, parked in the shade, windows down on this scorcher of a day, waiting to pop into a shop on our way home from the chiropractor.
I also just read an article about slowing down, which I found so true and inspiring and thus, my rushing around like a mad chicken stops here!}

Ok, getting back to the recipe – I actually made this the day before yesterday and just haven’t had a chance yet to post it – these lovely spicy livers went down a treat with some creamy cauliflower mash. Hubster actually thought we were eating mashed potatoes – ha, had him fooled!

For the chicken livers:
500g chicken livers {cleaned, cut into bite-sized chunks and tossed in olive oil, salt & pepper}
1 onion, diced
2 red chilies {I used hot bird’s eye chilies}
2 large cloves of garlic, finely chopped
Tomato paste {about a tbs}
1 cup of dry white wine
Juice of half a lemon
Salt & pepper to season
Butter
Olive oil

I started off by frying the livers in a smoking hot heavy based pot {I used a medium-sized, flat, black pot} until nice and golden. I added a dollop of butter while they were frying.
Remove the livers and use the same pot for the sauce. {Don’t clean it!}
Start by adding some more olive oil and butter to the pot and sauté the onions. Add garlic and chili.
Deglaze the pot with the wine and cook until reduced by half. Add the tomato purée and lemon juice and let it simmer for a minute or so. Add the cooked livers and just let it mingle. Season with salt & pepper.

For the cauli-mash:
1 large head of cauliflower
Cream
Butter
Salt & pepper

Steam the cauliflower florets until tender. Using a stick blender, blend until you have a smooth consistency. Add enough cream to suit your taste {I used about half a cup} and to give it a nice and smooth consistency. Add a dollop of butter, season with salt & pepper and mix well.
So simple and trust me, it’s freakin’ delicious!

Serve the chicken livers on top of the ‘mash’ and scatter some torn fresh basil on top. {We also had some leftover ‘pizzas’ from the afternoon’s lunch.}

Enjoy! X

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