Chicken Livers with Peppadew Dip, Lamb Shank Casserole & Sticky Toffee Pudding

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Chicken Livers Peppadew Tomato

Episode 19 with Mandla Ndimande

Tonight Siba cooks for the Gang of Instrumentals’ frontman Mandla Ndimande. She shows him how to make a hot chicken liver starter, a winning lamb shank and melt-in-your-mouth sticky toffee pudding. It’s too good to miss! Scroll down for the recipe…

Starter: Chicken livers with peppadew dip

You will need:

  • 500 g (2 x 250 g tubs) chicken livers
  • 10 ml (2 tbsp) barbeque spice
  • salt and pepper
  • 30 ml (2 tbsp) oil
  • 2 cloves garlic, finely choppe

To serve

  • 60 ml (¼ cup) mayonnaise
  • 30 ml (2 tbsp) chopped sweet piquanté (peppadews)
  • or red peppers

To garnish

  • parsley or coriander
  • extra sweet piquanté or red pepper

Method:

  1. Clean the chicken livers and chop them in half. Season with the barbeque spice and salt and pepper to taste – be careful not to add too much salt.
  2. Heat the oil and fry the livers together with the garlic for 3 minutes on each side or until done. The chicken livers must still be pink inside otherwise they’ll be dry, so be careful not to overcook them.
  3. Mix the mayonnaise and peppers, lightly season with salt and pepper, garnish and serve with the chicken livers.

Main: Lamb shank and vegetable casserole

You will need:

  • 3-4 lamb shanks
  • 125 ml (½ cup) flour
  • 125 ml (½ cup) oil
  • 1 large onion, finely chopped
  • 2 green peppers, cubed
  • 2 garlic cloves, finely chopped
  • 4 carrots, peeled and sliced
  • 410 g (1 tin) tomatoes or 4 fresh tomatoes
  • 500 ml (2 cups) chicken stock
  • 6 medium potatoes, peeled and quartered
  • 60 ml (¼ cup) freshly chopped basil leaves

Method:

  1. Preheat oven to 180 °C. Coat the shanks and brown the meat all over for about 8 minutes. Transfer the shanks to a casserole dish and wipe the frying pan clean with a towel.
  2. Add the remaining oil to the pan and sauté the onion, green peppers and garlic for 4 minutes or until slightly soft. Add the carrots and stir for a few minutes. Pour in the tomatoes and stock and cook for a minute or so.
  3. Pour the mixture over the lamb shanks in the casserole, cover with a lid and cook for 50 minutes. Add the potatoes and basil and cook for 40 minutes or until the meat is tender and falling off the bone and the potatoes are done. Remove from the oven and serve.

Dessert: Sticky toffee pudding

You will need:

Batter

  • 250 ml (1 cup) soft brown sugar
  • 170 g butter
  • 5 ml (1 tsp) vanilla essence
  • 1 extra large egg
  • 400 ml (1 ⅓ cups) cake flour
  • 5 ml (1 tsp) baking powder
  • 150 ml finely soft pitted dates
  • 300 ml (1 ¼ cup) water
  • 15 ml (1 tbsp) bicarbonate of soda
  • 125 ml (½ cup) dried fruit cake mix
  • 30 ml (2 tbsp) brandy (optional)
  • 2 ml (½ tsp) salt
  • 100 g pecan nuts, roughly chopped

Sauce

  • 250 ml (1 cup) sugar
  • 125 ml (½ cup) water
  • 300 ml (1 ¼ cup) cream
  • 125 ml (½ cup) orange juice – use fresh oranges
  • Grated rind of 1 orange
  • 30 ml (2 tbsp) brandy (optional)

Method:

  1. Preheat the oven to 180 C and lightly grease a medium sized bowl with butter or cooking spray. Cream the butter and sugar together until light and fluffy. Add the vanilla essence and egg and whisk thoroughly. Sift the flour and baking powder together until on top and lightly stir.
  2. In a small saucepan, bring the dates and water to the boil for 1 to 2 minutes. Remove from heat and stir in the bicarbonate of soda and mix well. Add the rest of the batter ingredients and stir well. Add to the flour mixture and mix well.
  3. Transfer to the prepared dish and bake in the oven for 35 to 40 minutes until done or test skewer comes out clean with inserted in the centre of the pudding. Serve with ice cream.

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