Damien Schumann | Filmmaker

Toni McCann | One of this country’s top competitors in trail-running

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Ingredients:

•           500g plain Chicken Livers, defrosted

•           500g peri-peri flavoured Chicken Livers, defrosted

•           2 Medium Onions, finely chopped

•           7-8 Tbsp. of Oil

•           1 ½ cups Water

 

Method:

•           Rinse the plain chicken livers under running water for just a few seconds and remove any sinew.  Chop into 2-3cm squares or leave whole if you prefer.

•           Don’t rinse the Peri-Peri chicken livers as these have already been marinated. Remove the sinew though and chop the chicken livers into 2-3cm squares or leave whole. Reserve the marinade which you will use in cooking.

•           Finely chop the onions and fry until golden brown. 

•           Add all of the chopped chicken livers and fry for at least 10 minutes.

•           Then add the Peri-Peri marinade, stir well and add the water. 

•           Season with salt and pepper. 

•           Allow simmering on medium heat for about 20-25 minutes.

•           Serve with bread, rice, pasta or pap, and a side salad.

 

:

Serves 12 

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Guest: Singer, songwriter, and guitarist Sannie Fox

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Guest:  Sarah Nicholson | Commercial Manager for JustMoney

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Guest: Fatima  Jakoet | Founder at Sakhikamva Foundation

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Guest: James Suter | Producer and director at Black Bean Productions

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Guest: Renee Leeuwner | Media and Communications Executive at two Oceans Aquarium

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Guests

Consumer journalist Wendy Knowler

Sarah Roodt | Unhappy customer

Ronen Klugman | Founder of Plett Rage

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Guest: Ciro De Siena | Motoring Journalist at Cars.co.za

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Guest: Danny Diliberto | Founder  at Ladles of Love

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