400g Lamb or Chicken Liver 1 Onion chopped fine 3 Garlic cloves crushed 1.5 tbsp Lemon juice 0.5 tsp Black pepper
PERI PERI SAUCE: 1 Lemon juiced 2 tbsp Olive oil 1 tsp Hot paprika 2 tsp Lingham’s Extra Hot Chilli Sauce 2 Garlic cloves 1 Red onion chopped roughly 1 Long Roasted Red Pepper from jar 2 tbsp Parsley fresh chopped and more for garnish 2 tsp Oregano fresh chopped 1 tsp Sugar 1 tbsp Red wine Vinegar Salt Pepper
Spicy, succulent and insanely delicious this flavour packed peri-peri liver is quick to make and can be on the table in just half an hour.
Marinated for only 15 minutes in minced onion, garlic, lemon juice and pepper then sautéed for a couple of minutes before adding the peri-peri sauce...made simply by blitzing red onion, garlic, paprika, Lingham’s Extra Hot chilli sauce, lemon juice, jarred roasted red peppers, oregano, sugar, red wine vinegar and seasoning.
Marinate liver in a bowl with all the marinade ingredients for 15 minutes
While the liver is marinating, blitz all ingredients for the peri peri sauce in a food processor, set aside
In a sauce pan on medium heat with a little oil, cook the livers for a few minutes until you see that all the liquid has evaporated and the oil is starting to separate
Add the peri peri sauce and cook for 2 - 3 minutes, turn the flame down to a simmer and continue to cook for another 2 minutes
Be careful not to overcook otherwise the liver will be hard and rubbery
Remove into serving plate and garnish with chopped fresh parsley
Serve hot with crusty bread and lemon wedges.
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