Chicken Livers in Tomato Cream Sauce.

INGREDIENTS (makes 2 portions)

• 500 g chicken livers
• salt and pepper to taste
• 1 tbsp oil
• 1 onion, chopped
• ½ can of tomato puree
• 1 cup fresh cream
• Tabasco sauce to taste
• fresh chopped sweet basil

METHOD

(Clean the livers well and soak for 10 – 20 minutes, in a little milk if you like. Rinse with water). Fry the onion in the oil in the Medium Classic Roaster for 3 – 5 minutes on high. Season the chicken livers with salt and pepper to taste and add to the onions. Microwave for 7 – 8 minutes on high or until the livers are cooked. Add the tomato puree and cream and microwave for another 3 – 5 minutes until the chicken livers are cooked through. Season to taste with Tabasco and more salt and pepper if desired. Serve warm and garnish with freshly chopped basil.

NOTE: If the sauce is too thin, add a little tomato cream soup powder to thicken it – optional – but with fresh bread, you will enjoy a thinner sauce.

BESTANDDELE (maak 2 porsies)

• 500 g hoenderlewers
• sout en peper na smaak
• 1 eetlepel olie
• 1 ui, gekap
• ½ blikkie tamatiepuree
• 1 koppie vars room
• Tabasco sous na smaak
• vars gekapte soet basiliekruid

METODE

(Maak die lewers goed skoon en week vir 10 – 20 minute, in bietjie melk indien so verkies. Spoel af met water). Braai die ui in die olie in die Medium Classic Roaster vir 3 – 5 minute op hoog in ‘n mikrogolfoond. Geur die hoenderlewers met sout en peper na smaak en voeg by die uie. Mikrogolf vir 7 – 8 minute op hoog of totdat die lewers gaar is. Voeg die tamatiepuree en room by en mikrogolf vir nog 3 – 5 minute tot die hoenderlewers gaar is. Geur na smaak met Tabasco sous en nog sout en peper indien verkies. Sit warm voor en garneer met vars gekapte basiliekruid.

NOTA: As die sous te dun is, voeg ’n bietjie tamatieroomsoppoeier by om dit te verdik – opsioneel – maar met vars brood sal jy ’n dunner sous geniet.