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  • 1 medium onion
  • 100 g chopped bacon
  • 2 cloves garlic
  • 200 g mushrooms
  • oil
  • butter
  • 250 g tub of Woolworths free range chicken livers
  • ½ tin tomatoes
  • 65 ml Nandos Mediterranean paprika sauce
  • 125 ml Nandos Prego sauce
  • 50 ml cream
  • Optional:
  • smoked sriracha sauce for extra heat

Fry chopped onion, bacon bits, chopped garlic and thinly sliced mushrooms in little oil till mushrooms are brown.
Add tablespoon of butter and chopped liver (not too small).
Fry a little then add the chopped tomato, Nandos Mediterranean paprika and Nandos Prego sauces.
Let simmer for a few minutes to warm through then add a splash of cream.
Serve with crusty bread.

I added a good squirt of smoked sriracha sauce too.

Recipe and photo: Elsabie Templeton

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