Colin's famous "cheaky" livers

For years we would have Colin's chicken livers at our monthly meetings. This became a tradition. It was more exciting knowing that on the upcoming Monday, we would be getting the famous chicken livers than actually attending our meeting. I finally managed to wriggle out the recipe from him.. and since then I have made these on numerous occasions. I have served it to number of friends, who do not usually eat chicken livers, but will continue to devour a bowl of these if they're placed in front of them. Great as a snack before a lunch or dinner. So if you don't like chicken livers, I'd say - try this, it's YUM!

 

 

 

colin's famous cheaky livers

Cook time: 1 1/2 Hrs

Serves: 8-12 for a starter / snack

Ingredients:

2-3 large onions, finely chopped

2 large red peppers, finely chopped

2 cans chopped tomatoes

2 small cans tomato paste

garlic, minced (as much as you like) - I usually do 2-3 cloves

chili (as much as you like) 

1 tbsp smoked paprika

1 tbsp curry power, hot

sweet chili sauce 

salt & pepper

3 large tubs of livers (fresh / frozen) 

Instructions: 

Fry the onions and peppers in some olive oil and butter until they are tender

Add the garlic, chili, paprika and curry powder. stir and cook for a minute. 

Add the tinned tomatoes and the paste

Now cook for approx 1 hour uncovered. Stir occasionally and add some water if necessary. You want to let this thicken.

Now add the sweet chili sauce (add a little at a time until you are happy with the taste. 

Adjust the seasoning - add more chili if desired. 

 Rinse and trim the livers and add whole to the sauce. Cook very well (approx 30 minutes). You may need to add some water, but not too much as you want to retain thickness. 

Now you can decide if you want to serve the livers whole, or you can scoop them out and chop and then return to the sauce (I usually do this as it disguises the liver and adds more texture to the sauce)

Serve.

 

Cinnamon Almond Cake

 

 

 

When I think of Christmas, I think of warm, rich aromas. What could be more "Christmasy" than cinnamon and almond together.  A rather plain cake, but small cinnamon-almond slices are enough.

 

 

cinnamon almond cake

Cook time: 20 prep + 30-40 min cook

Serves:8-10

recipe courtesy of Nigella

Ingredients:

8 egg whites 

150g castor sugar 

few drops of almond essence

zest of 1 orange

125ml mild olive oil 

150g ground almonds

1 tsp baking powder

100g flaked almonds

1 tsp ground cinnamon

icing sugar, to decorate

1 22cm springform cake tin

   Instructions:

1. Preheat the oven to 180°C, and grease the springform cake tin (or use a special baking spray) and line the base with baking parchment.
2. In a clean, grease-free bowl, whisk the egg whites until they are opaque and start to hold their shape, then slowly add the sugar, whisking until it’s all incorporated and the mixture is thick and shiny. Add the almond essence and the orange zest. Then, in about 3 goes each, alternately whisk in the oil and the ground almonds (mixed with the baking powder) until they are both smoothly incorporated into the meringue.
3. Pour the mixture into the prepared tin, then mix together the flaked almonds and cinnamon and sprinkle them over the top of the cake.
   Bake for 35-40 minutes (though start checking at 30), by which time the top should have risen and be set and the almonds become golden, and a cake tester should come out clean, barring the odd almondy crumb.
4. Remove from the oven and let the cake cool in its tin on a wire rack. Once it is no longer hot, spring open the sides of the tin, but don’t try to remove the cake from the base until properly cool.
   When you are ready to serve, push the icing sugar through a sieve and over the cake to create a snowy effect, and take to the table.