• 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

1. Braai 1 gekapte ui en 1 gekapte knoffelhuisie in 2 E canola-olie.
2. Voeg paar gesnyde sampioene by en roer deur.
3. Voeg dan 2 bakkies [250gr elk] hoenderlewertjies, skoon gemaak, by.
4. Braai tot net gaar, nog effe pienk binne-in.
5. Roer 1 E soetrissiesous en sout en peper na smaak by.
6. Roer dan 125 ml room by en kook net deur.
7. Laat staan paar minute dat sous effe kan verdik.
8. 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

1. Fry 1 chopped onion and 1 chopped garlic clove in 2 tablespoons canola oil.
2. Add some sliced mushrooms and stir.
3. Then add 2 tubs [250gr each] of chicken livers, cleaned.
4. Fry until just cooked, still slightly pink inside.
5. Stir in 1 tbsp chili sauce and salt and pepper to taste.
6. Then stir in 125 ml of cream and just cook through.
7. Leave for a few minutes so that the sauce can thicken a bit.
8. Served with toasted bread cut into three corners.

Bestanddele

• 3 Middelslag-uie, geskil en grof gekap
• 15ml Kookolie
• 60ml Tamatiesous
• 60ml Worcestersous
• 60ml Asyn
• 60ml Bruin Suiker
• 30ml Blatjang
• Knippie sout en Peper

Metode

1. Braai die uie in die kookolie tot ligbruin.
2. Voeg die res van die bestanddele by en prut sowat 2 minute.
3. As jy die sous meer souserig verkies, verdubbel die bestanddele behalwe die uie en kookolie.
4. Proe net soos die in die restaurante, indien nie lekkerder nie.

Monkey-Gland Sauce

Ingredients

• 3 medium onions, peeled and roughly chopped
• 15ml cooking oil
• 60ml tomato sauce
• 60ml Worcestershire sauce
• 60ml Vinegar
• 60ml Brown Sugar
• 30ml chutney
• Pinch of salt and pepper

Method

1. Fry the onions in the cooking oil until light brown.
2. Add the rest of the ingredients and simmer for about 2 minutes.
3. If you prefer the sauce more saucy, double the ingredients except the onions and cooking oil.
4. Tastes just like the ones in the restaurants, if not better.

• 1 gekapte ui
• 1 gekapte knoffelhuisie
• 2 E canola-olie
• paar gesnyde sampioene
• 2 bakkies [250gr elk] hoenderlewertjies, skoongermaak
• 1 E soetrissiesous
• sout en peper
• 125 ml room

1. Braai 1 gekapte ui en 1 gekapte knoffelhuisie in 2 E canola-olie.
2. Voeg paar gesnyde sampioene by en roer deur.
3. Voeg dan 2 bakkies [250gr elk] hoenderlewertjies, skoongermaak, by.
4. Braai tot net gaar, nog effe pienk binne-in.
5. Roer 1 E soetrissiesous en sout en peper na smaak by.
6. Roer dan 125 ml room by en kook net deur.
7. Laat staan paar minute dat sous effe kan verdik.
8. Bedien met geroosterde brood in drie hoeke gesny.

Translation

Chicken Livers In Cream Sauce

• 1 chopped onion
• 1 chopped garlic clove
• 2 E canola oil
• few sliced mushrooms
• 2 bowls [250gr each] chicken livers, cleaned and marinated
• 1 T hot pepper sauce
• salt and pepper
• 125 ml of cream

1. Fry 1 chopped onion and 1 chopped clove of garlic in 2 E canola oil.
2. Add some sliced mushrooms and stir.
3. Then add 2 bowls [250gr each] of chicken livers, cleaned and marinated.
4. Fry until just cooked, still slightly pink inside.
5. Stir in 1 tbsp chili sauce and salt and pepper to taste.
6. Then stir in 125 ml of cream and just cook through.
7. Leave for a few minutes so that the sauce can thicken a bit.
8. Serve with toasted bread cut into three corners.

• 3 Koppies melk
• 1 koppie room
• 2 Eetlepels crushed knoffel
• 2 eetlepels gemaalde swartpeper
• 1 eetlepel gemaalde witpeper
• 1 teelepel six gun grill spice
• Sout na smaak
• 2 Eetlepels mazina

1. Kook melk, knoffel en droe bestandele saam tot als lekker smaak.
2. Gooi dan die room by en laat diit lekker mature
3. Tip: net voor opskep gooi so 1 eet lepel parmesan kaas poeier by.

Translation

Garlic & Pepper Sauce

• 3 cups of milk
• 1 cup of cream
• 2 tablespoons of crushed garlic
• 2 tablespoons of ground black pepper
• 1 tablespoon of ground white pepper
• 1 teaspoon grill spice
• Salt to taste
• 2 tablespoon mazina (corn flour)

1. Cook milk, garlic and dry ingredients together to all delicious taste.
2. Then add the cream and let it mature nicely
3. Tip: just before serving add about 1 tablespoon of parmesan cheese powder.

3 Koppies melk
1 koppie room
2 Eetlepels crushed garlic
2 eetlepels gemaalde swartpeper
1 eetlepel gemaalde witpeper
1 teelepel six gun grill spice
Sout na smaak
2 Eet lepels mazina

Kook melk, garlic en droeë bestandele saam tot als lekker smaak.
Gooi dan die room by en laat dit lekker mature.
Tip: net voor opskep gooi so 1 eet lepel parmesan kaas poeier saam.

Bron. Verskeie