Recipes Archive

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Green salad with cucumber-seed dressing

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Spicy Spanish beans with crispy pork fillet

20 minutes

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Ostrich steaks with grapefruit-and-cucumber salad

10 minutes

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Tahini semifreddo with golden chocolate shards and sesame brittle

Battered and

Hertzoggie bake

35 minutes

Chicken livers with carrot mash and crispy kale

Serves 6

Difficulty Easy

Prep Time 5 minutes

Cooking Time 25 minutes

Ingredients

10 carrots, chopped
100 g kale, torn
1 T olive oil
Sea salt and freshly ground black pepper, to taste
2 T crème fraîche
1⁄2 t ground cinnamon
Sea salt and freshly ground black pepper, to taste
2 x 250 g tubs free-range chicken livers
2 T olive oil

Method

1. Preheat the oven to 220°C. Boil the chopped carrots until soft. Toss torn kale leaves in olive oil and season to taste.
Place on a baking tray and bake for 5–10 minutes, or until crispy.

2. Place the carrots in a blender with crème fraîche, seasoning and ground cinnamon and blend until smooth. Wash and pat dry free-range chicken livers, toss in olive oil and season. Fry in batches in a very hot pan for about 1 minute on each side.

3. Serve with the carrot mash and kale.

Discover more chicken recipes here.

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Green salad with cucumber-seed dressing

Spicy Spanish beans with crispy pork fillet

Ostrich steaks with grapefruit-and-cucumber salad

Tahini semifreddo with golden chocolate shards and sesame brittle

Basil pesto-crusted fish

Hertzoggie bake

“Potacos” with cheese sauce

Chicken livers with carrot mash and crispy kale

Chicken livers with carrot mash and crispy kale

Ingredients

Method