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Peri-Peri Cream:

Homemade Wheat Triangles

Peri-Peri Chicken Livers in a creamy hot sauce served with golden deep-fried wheat triangles and crème fraiche.



  1. Peri-Peri Cream:

    • Clean the chicken livers.
    • Finely dice the onions.
    • In a pot, sauté the onions until soft.
    • Add the cream, Knorr Professional Peri-Peri Marinade, Robertsons Paprika and Robertsons Chicken Spice. Reduce by 1/3, cool and refrigerate.
  2. Homemade Wheat Triangles

    • Place all the ingredients in a mixing bowl. Using the hook attachment, mix for at least 10 minutes at a medium speed.
    • Remove the hook and lightly knead the dough by hand.
    • Allow the dough to rise to double the size – around 1 hour.
    • Knock down and allow to prove for another 40 minutes.
    • Roll out into thin strips of about 6 –7 cm wide.
    • Cut out triangular shapes, and deep-fry until golden brown.
    • Drain on a paper towel to get rid of excess oil.
    • Season with the Robertsons Chip & Potato Seasoning.
  3. Serving Dish:

    Pan-fry the chicken livers, add the peri-peri cream and cook until you have reached the desired consistency. Serve with the homemade wheat triangles and crème fraiche.
  4. Chef's Tip:

    In place of the homemade wheat triangles, you can cut tortillas into triangles and deep-fry. For a hotter sauce, add freshy chopped chilli.