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

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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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