Tag: Recipe

Peri Peri Chicken Livers


1 tablespoon butter (the best butter you can find)

1 tablespoon olive oil

1 large onion, finely chopped

1 tablespoon finely minced garlic (2 large cloves)

1/2 cup red bell pepper, diced

450g chicken livers, cleaned and trimmed of excess fat

1 teaspoon salt

1 teaspoon cracked black pepper

1/2 tablespoon Worcestershire sauce

2 tablespoons tomato paste

1 1/2 teaspoons cumin

1 1/2 teaspoons smoked paprika

1 teaspoon peri peri chili powder OR fresh chopped red chili (depends on how spicy you want it!)

1 tablespoon fresh oregano leaves

2-3 bay leaves depending on size

1/4 cup fresh lemon juice

200lm heavy cream

1-2 tablespoons brandy

To serve: fresh parsley and crusty bread with butter



Heat butter and olive oil in a large skillet over medium heat. Sauté onions for 3 minutes or until translucent, add garlic and chicken livers. Sauté until chicken livers are browned, then add red peppers and sprinkle with salt and pepper. Stir, add tomato paste, Worcestershire sauce, seasonings, oregano, bay leaves and lemon juice.


Cook for 2 minutes, stirring until all the flavours are combined. Add heavy cream and simmer for 5-10 minutes, being careful not to overcook the chicken livers. I usually test one by cutting it open and it should still be just slightly pink in the middle. Pour brandy into the pan, sprinkle with parsley and serve with crusty bread.


Source: thedaleyplate.com




1 slice white bread

250ml (1 cup) milk

1kg (2.2lbs) beef mince

1 onion, peeled and finely chopped

125ml (½ cup) sultanas or seedless raisins

125ml (½ cup) blanched almonds, whole or slivered

15ml (1 tbsp) apricot jam

15ml (1 tbsp) fruit chutney

30ml (2 tbsp) lemon juice

30ml (2 tbsp) curry powder

10ml (2 tsp) turmeric

10ml (2 tsp) salt

15ml (1 tbsp) oil

3 large eggs

4 bay leaves



Soak the bread in the milk, then squeeze it dry and reserve the milk.

In a large bowl mix the bread, beef, onion, sultanas, almonds, jam, chutney, lemon juice, curry powder, turmeric and salt.

Heat the oil in a large frying pan and brown the meat mixture lightly. Turn it out into a ovenproof casserole dish.

Beat the eggs with the reserved milk and pour the mixture over the meat.

Garnish the top of the mixture with the bay leaves and bake at 180°C/160°C fan/gas mark 4 for 50 minutes or until set.

Serve with Geelrys (Yellow Rice) and vegetables.



If you are lactose intolerant you can use alternatives such as almond, soy or rice milk.


Source: Pinterest

Photo Credit: Michelle Minnaar Photography

Garlic Butter Chicken with Spinach and Bacon

Garlic Butter Chicken with Spinach and Bacon



6 chicken thighs, boneless and skin off (or chicken breast)

2 teaspoons olive oil

2 tablespoons butter

6 cloves garlic, finely diced

1 small yellow onion, diced

1/3 cup chicken broth (or dry white wine)

1/2 cup crispy bacon, chopped

1 3/4 cups half and half

3 cups baby spinach leaves

Salt and fresh cracked pepper

1 teaspoon Italian seasoning

1/2 cup fresh grated Parmesan cheese

Crushed chili pepper flakes, optional

1 teaspoon cornstarch (cornflour) mixed with 1 tablespoon of water (optional, if you like a thicker sauce)



  1. To make the garlic butter chicken thighs with creamy spinach and bacon: Heat the oil in a large skillet over medium heat. Season the chicken thighs on both sides with salt and pepper, and sear in the pan for 5-8 minutes on each side, or until cooked through. Once cooked, remove chicken from the pan and set aside.


  1. Melt the butter in the remaining cooking juices leftover in the pan. Add in the onion and garlic and fry until fragrant (about one minute). Pour in the chicken stock (or white wine, if using), and allow to reduce down slightly. Add the crispy bacon and fry for 1-2 minutes to release the flavors.


  1. Reduce heat to low heat, add the half and half (or heavy cream), and bring to a gentle simmer, while stirring occasionally. Make sure to lower the heat to avoid the sauce to separate. Add Italian seasoning and season with salt and pepper to your taste.


  1. Add in the spinach leaves and allow to wilt in the sauce, and add in the parmesan cheese. Allow sauce to simmer for a further minute until cheese melts through the sauce. For a thicker sauce, add the cornstarch mixture (1 teaspoon cornstarch + 1 tablespoon water, see the ingredients list) to the skillet, and continue to simmer while quickly stirring the mixture through until the sauce thickens.


  1. Add the cooked chicken back into the pan; sprinkle with chili pepper flakes (if using), and spoon the sauce over each chicken thigh. Serve the Garlic Butter Chicken with Spinach and Bacon over pasta, rice or a low-carb favorite like zoodles, cauliflower rice, or steamed veggies. Enjoy!



You can sub bacon with chopped sundried tomatoes for a nice flavor.

Remove chicken thighs from the refrigerator about 15 minutes before cooking to bring them close to room temperature.

Season chicken just before cooking to prevent drawing out moisture and drying out the meat.

If using chicken breasts instead of chicken thighs, pound them or slice horizontally to make the thickness even. The chicken will cook faster this way.


Source: eatwell101

Jamie Oliver’s Chicken

Jamie Oliver’s Chicken in Milk

Jamie Oliver’s Chicken in Milk is Probably the Best Chicken Recipe of All Time!


1 x 1.5 kg free-range whole chicken

100 g unsalted butter

olive oil

½ a cinnamon stick

1 bunch of fresh sage , leaves picked

2 lemons

10 cloves of garlic

550 ml milk



Preheat the oven to 190ºC/375ºF/gas 5, and find a snug-fitting pot for the chicken.

Season the chicken generously with sea salt and black pepper, and fry it in the butter and a little oil, turning regularly to get an even colour all over.

Remove from the heat, put the chicken on a plate, and throw away the oil and butter left in the pot.

This will leave you with tasty sticky goodness at the bottom of the pan which will give you a lovely caramelly flavour later on.

Put the chicken back in the pot with the rest of the ingredients (speed-peel the lemon zest and leave the garlic cloves unpeeled), and cook in the preheated oven

for 1 hour 30 minutes, basting with the cooking juice when you remember. The lemon zest will sort of split the milk, making a sauce which is absolutely fantastic.

To serve, pull the meat off the bones and divide between plates. Spoon over plenty of juice and the little curds. Delicious served with wilted spinach or greens and some mashed potato.

Mushroom soup

Cream of mushroom soup with buttered crackers

Cream of mushroom soup with buttered crackers


A drizzle of olive oil

1/4 cup butter

1 small onion, finely chopped

1-2 garlic cloves, crushed

2-3 cups sliced mushrooms—any kind

a few sprigs of fresh thyme

2 Tbsp all-purpose flour

a splash of sherry or white wine (optional)

3-4 cups (or a 1L container) chicken or vegetable stock

salt and pepper

1/2-1 cup cream (heavy or half and half)



Heat a drizzle of oil and about half the butter in a pot set over medium-high heat. Add the onion and cook it for a few minutes,

until it’s soft. Add the garlic and cook for another minute, then the mushrooms, the rest of the butter, and pull the leaves off thyme off their stems and add them.

If you like, add some chopped ham, too.

Cook until the mushrooms get soft, then the moisture cooks off and they start to turn golden. Shake the flour overtop and stir to coat

the mushrooms with flour. If you like, add a splash of sherry or white wine, and let it cook off.

Add the stock and bring to a simmer. Cook for a few minutes, until smooth and thickened, then season with salt and pepper and stir in the cream.

Serve over buttered crackers. Serves 4.


Source: Dinner with Julia

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