Hoender Lewertjies in Roomsous
- 1 gekapte ui
- 1 gekapte knoffelhuisie
- 2 eetlepel canola-olie
- gesnyde sampioene
- 2 bakkies [250gr elk] hoenderlewertjies
- 1 eetlepel soetrissiesous
- sout en peper
- 125 ml room
- geroosterde brood
- Braai 1 gekapte ui en 1 gekapte knoffelhuisie in 2 E canola-olie.
- Voeg paar gesnyde sampioene by en roer deur.
- Voeg dan 2 bakkies [250gr elk] hoenderlewertjies, skoon gemaak, by.
- Braai tot net gaar, nog effe pienk binne-in.
- Roer 1 E soetrissiesous en sout en peper na smaak by.
- Roer dan 125 ml room by en kook net deur.
- Laat staan paar minute dat sous effe kan verdik.
- Bedien met geroosterde brood in drie hoeke gesny.
Translation
Chicken Livers in Cream Sauce
- 1 chopped onion
- 1 chopped garlic clove
- 2 tablespoons of canola oil
- sliced mushrooms
- 2 tubs [250gr each] chicken livers
- 1 tablespoon chili sauce
- salt and pepper
- 125 ml of cream
- toasted bread
- Fry 1 chopped onion and 1 chopped garlic clove in 2 tablespoons canola oil.
- Add some sliced mushrooms and stir.
- Then add 2 tubs [250gr each] of chicken livers, cleaned.
- Fry until just cooked, still slightly pink inside.
- Stir in 1 tbsp chili sauce and salt and pepper to taste.
- Then stir in 125 ml of cream and just cook through.
- Leave for a few minutes so that the sauce can thicken a bit.
- Served with toasted bread cut into three corners.
