Does anyone remember the Nando’s Peri Peri chicken livers. Well I do, and I am devastated, and have been since about the late 90’s, that these are no longer on offer here in Oz.

But, then I thought, as I usually do, why don’t I just make them myself. So. I did.

Yum!

500g chicken livers, cleaned and trimmed
2 zucchini
2 finger eggplant
1 bulb of fennel, keep fronds
10 stems of shallots
1 lemon
Olive oil
1 long European style bread stick

Peri Peri
1 long red chilli (mild)
3 smaller red chillis (hot)
1 eshallot bulb
4 cloves garlic
Juice of 1/2 lemon
1/4 cup vinegar
1/4 olive oil
1 tbs sugar
2 tsp salt

To make the peri peri, place all the ingredients in a food process and wazz to a fine smooth paste. Place in a saucepan and cook off on a medium high heat to reduce for about 10 minutes. Set aside.

Next, slice all your vegetables as thinly as you can, length ways. I actually like to use a wide peeler. Much easier. Place all except the eggplant in a large bowl. Squeeze over the juice of half a lemon, a couple of tablespoons of olive oil and a good pinch of salt. Mix well and set aside in the fridge.

With the eggplant, lay out on paper towel, sprinkle one side with salt and leave to sit for about 5 to 10 minutes. Once the bitterness liquid has been expelled, pat well with paper towel and add eggplant to the bowl of vegetables. Mix well.

Next fire up your BBQ or get a griddle pan screaming hot. Cook your vegetables to soften and char on each side. You will need to do these in batches and take your time, make sure they are cooked and well coloured. Once done, place in a large bowl and set aside until serving. You don’t want these hot hot so leaving them to sit but not go completely cold is fine.

Finally, its time to cook our livers. In a screaming hot fry pan, in a small amount of olive oil, place your livers. Let them cook for a few minutes on each side before turning. You want them to get a nice crust. Once they are just about cooked, add the peri peri sauce and leave to cook, stirring occasionally for another 2 minutes of so.

Take to the table in the pan. Serve with a crusty bread stick and your grilled vegetables. So good.