SPICY CHICKEN LIVERS

1. For the Spicy Chicken Livers: Heat 90 ml (6 Tbsp) of the oil in a pan and fry the livers for 6 - 8 minutes or until tender and slightly pink in the middle. Remove from the pan and set aside. 2. Heat the remaining oil in the large pan and fry the onions until soft and transparent. Add the red pepper and fry for ± 2 minutes. 3. Add the Peri-Peri Base R/P and gradually add the water, stirring occasionally. 4. Reduce the heat and simmer for 10 - 15 minutes, stirring occasionally, until the sauce thickens. 5. Add the Prego Sauce and the livers to the sauce. Mix through and heat to serve. 6. For the Mielie Bread: Preheat an oven to 180°C. Grease 2 loaf tins well with non-stick spray. 7. Heat 30 g of the butter in a non-stick pan. Add the onions and fry until lightly caramelised. 8. Mix together the Master Sweet Batter R/P and Seven Colours Grill Seasoning™ in a large bowl. 9. Add the butter and rub to form bread crumbs. 10. Add in the cooked onion, sweetcorn and eggs and mix through. 11. Divide mixture between 2 loaf tins. Place on a rack in the centre of the oven and bake for 30 - 40 minutes or until they are golden brown and cooked in the centre. Use a cake tester or wooden skewer to test. If it comes out clean and dry, they are ready. 12. Remove the tins from the oven and allow to stand for ± 2 minutes. Remove the loaves carefully and cool on a wire rack. 13. Slice the bread and spoon the chicken livers and sauce over to serve.