Really fancied Nandos – so improvised!
Ok, confession time. I cook chicken livers quite regularly; stroganoff, peri-peri etc. as I know they are nutritious and cheap, but I don’t love them. It’s more of a “chew slowly and think of England” situation. I don’t find them icky but they’re such a rich flavour and texture that after a few bits I find it a bit much; which isn’t good when they’re a main course dish.
All that changed with a delicious starter I had last week at a chic lunch-spot in Jo’burg – Chicken liver Bunny Chow 🙂
I didn’t think to take a photo at the restaurant (too busy scoffing) so this is an interpretation of what I remember – a great success, if I do say so myself!
Lamb liver and bacon, caramelised onions and balsamic vinegar w/ kale and roasted swede – a story in pictures