Culinary Hotline - 15 June 2022
Chef Clem solves your culinary conundrums
Time: 30 minutes
Recipe by: Clement Pedro
Quick peri-peri chicken livers
2 Tbsp butter
1 Tbsp olive oil
250g free range chicken livers
3/4 Cup Woolies hot peri peri sauce
serve with toasted Portuguese buns
3 Tbsp canola oil
2 sprigs rosemary, roughly chopped
2 Tbsp thyme
6 cloves, garlic, finely chopped
salt and freshly ground black pepper to taste
4 Tbsp red wine vinegar
2kg cubed rump steak (or 2kg deboned chicken breast, cut into 3rds)
For the trinchado sauce:
2 Tbsp olive oil
1 red onion, finely chopped
3 bay leaves
1 Tbsp roughly chopped rosemary
4 cloves garlic, finely chopped
¼ Cup brandy
3/4 Cup red wine
2 Cups beef stock
½ Cup cream
4 Tbsp salted butter
Devil’s food cake with chocolate icing
1 Cup boiling water
1 Cup good quality cocoa
150g milk chocolate roughly chopped
1 Tbsp instant coffee powder
3 Cups cake flour
1 tsp bicarbonate of soda
1 tsp baking powder
350g butter, softened
2 Cups light brown sugar
4 large free range eggs
1 tsp vanilla extract
1 Cup sour cream
For the icing
2 Cups cream, chilled
6 Tbsp icing sugar
5 Tbsp good quality cocoa
For the livers:
Heat your butter and oil over a high heat, once the butter is melted and starts frothing add the chicken livers and cover with a lid, allowing the livers to sizzle and brown, keep the lid on as chicken livers tend to spit. Cook the liver for 2 minutes before carefully lifting the lid and turning the livers over and pouring in the peri peri sauce. Gently stir the ingredients together and cook for another minute.
Pour into serving dish and serve with the heated Portuguese bun
For the steak:
Combine the oil with the rosemary, thyme, garlic and seasoning with the red wine vinegar. Add the cubed steak or cubed chicken and toss to coat well.
Heat a large heavy based pan before adding the beef and searing until well charred. Turn to have the cubes evenly browned.
Remove the beef from the pan and add the olive oil for the sauce. Add the onions and begin caramelizing ensuring the onions don’t burn. Add the bay leaves, rosemary and the garlic before cooking until the garlic is cooked.
Add the brandy and red wine and reduce by half before pouring in the stock. Simmer for 5 minutes before adding the cream and butter. Return the beef to the sauce and simmer for another 5 minutes before serving
For the cake:
Combine the boiling water, cocoa, chocolate and coffee powder together in a small bowl, allowing the mixture to rest for 1 minute before stirring until completely smooth.
In a separate bowl sieve together the flour, bicarb and baking powder.
In a large mixing bowl cream together the butter and sugar until the mixture becomes lighter in colour and fluffier in texture. Add and egg one at a time, mixing through before adding the next egg, when all the eggs have been mixed through add the vanilla and incorporate. Mix through the chocolate mixture.
Fold through half the flour mixture, almost fully combining before adding the sour cream and mixing through. Add the remaining flour mixture and fold through to form a thick cake batter.
Divide the batter between 2 springform cake tins that have been coated in non-stick kitchen spray. You could also line the baking tin with a sheet of baking paper to really ensure your cake won’t stick.
Preheat your oven to 160C. Place your cake tins in the oven and bake for 35 – 40 minute or until a cake tester comes out clean after testing.
For the icing, ensure that your cream is as cold as possible, you could even chill your bowl which will help the cream thicken faster.
Sieve the cocoa and icing into the cream and beat until thick and all the ingredients are well combined.
Chefs Tip:Garlic tips:
Never store your garlic in the fridge, unless its already chopped.
A great way to store your garlic is to finely chop or grate it and keep it in a jar covered with olive oil stored in the fridge.
As long as your garlic is kept in a well ventilate spot, out of direct sunlight it will keep well. If any spot do appear on your garlic simply cut them off.