Peri-Peri Chicken Livers

You’ll need:

500g Chicken livers, cleaned and halved

2 Tablespoons Olive oil

1 Teaspoon ground chilli powder

Salt

Pepper

Peri-Sauce

 125ml Olive oil

1 Onion, chopped

400g Canned Tomatoes

1 teaspoon salt

1 Tablespoon Brown sugar

6 Fresh chilies, chopped

1 tablespoon Garlic

Here’s how:

• To make sauce: Heat oil in a large sauce pan and add onion and garlic
• Add tomatoes, sugar, salt and simmer for 15mins
• Add fresh chilli and coriander, simmer at low heat for a further 10 minutes.
• Remove from heat and set aside
• Season livers with ground chilli powder
• Heat oil and fry the livers for 2minutes on each side and season with salt and pepper
• Add peri sauce and cover and simmer for 5mins, add a little water if mixture seems too dry
• Serve with garlic bruschetta

Pepperdew and chickpea Spread

Serves 6

You’ll need:

150g Pepperdews

400g  can Chickpeas, drained

1 Teaspoon Garlic, crushed

Juice of 1 lemon

1 Tablespoon Olive oil

Salt  and Pepper to taste

1 Teaspoon Tabasco sauce

20g Fresh Coriander, chopped

Here’s How:

• Combine all ingredients in a food processor or blender and process till smooth, season with salt and pepper
• Serve with chicken livers and bruschetta

Stuffed Chicken breasts

Serves 6

You’ll need:

6 Chicken breasts, on the bone

3 Spring onions, chopped

1 Teaspoon Garlic

20g fresh Parsley, chopped

1 Tablespoon, Olive oil

Juice of half a lemon

1 Tablespoon Paprika

Salt and Pepper to season

Here’s how:

• Preheat the oven to 200̊C
• In a bowl mix  onions, garlic,  parsley, teaspoon paprika, olive oil and lemon juice
• Make a slit on the side of the breast
• Season  the breast with paprika and salt
• Stuff the breast with the onion mixture
• Grill the breasts uncovered  for 25 minutes, turning to brown both sides of the breast
• Remove from heat, pour remainder of onion mixture on top of meat and allow to stand for 5mins,  before serving
• Serve with Couscous salad

Baked  Mediterranean Fish

Serves 6-8

You’ll need:

1,5kg   Fresh Snoek Fish

20g Baby tomatoes

30g Pitted Olives

1 Teaspoon Garlic, crushed

15g Fresh parsley, chopped

15g  Fresh Basil, chopped

15g Fresh Thyme, chopped

Olive oil

Salt and pepper to season

Here’s how:

• Preheat oven to 200̊C
• In a bowl mix  tomatoes, olive oil, olives, garlic and all the herbs
• Season the fish with salt and pepper and place in the middle of baking paper , place baking paper onto a baking tray
• Spread the tomato mixture over the fish
• Close the top of the baking paper, creating a closed envelop
• Cook for 35-40mins
• Serve with Couscous salad

Couscous Salad

Serves 6-8

You’ll need:

1 cup Couscous

½  Onion

1 teaspoon garlic

1 Cup vegetable stock

1 teaspoon oil

1 teaspoon curry paste

Handful fresh coriander, chopped

Here’s how:

• In a bowl mix couscous, vegetable stock and oil. Cover with cling wrap and leave for 5mins
• In a pan, heat oil and fry onion, garlic and curry paste
• Cook until onion is soft.
• Fluff out couscous with a fork and add onion mixture
• Mix all ingredients together and add fresh coriander
• Serve with chicken or fish

Passion fruit and Mango Granita

Serves 6-8

You’ll need:

2  Grenadilla  or Passionfruit

285ml Fresh Orange juice

Juice of 1 Lemon

2 Tablespoons  Honey

1 Ripe Mango

Here’s how:

• Half the passion fruit, then scoop out the pulp and seeds and place in a saucepan with the orange juice, lemon and honey
• Bring mixture to the boil, stirring until the honey dissolves about 3mins, leave to cool for 20minutes
• Peel the mango and blend it with the passion fruit mixture, using blender or food processor
• The mixture should be fairly smooth and the seeds should remain whole
• Pour into a container and freeze for 2 hours, whisking once or twice to break up the large ice crystals
• Freeze for a further 1 hour or until the mixture crystallizes
• Serve granite with fresh fruit skewers.

Entertaining for 6 under R300

You don't have to break the bank to host a great get-together. These recipes offer you inexpensive entertaining at its best.