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Porra Chirps Too Hot or Not

Come Dine With Me South Africa S8: Ep11 Mickey's recipes

1h 30m
Serves 5



  • 2 cups Chicken livers
  • 1 shot Brandy
  • 1 Onion
  • 2 tsps. Chilli spice
  • 1 clove Garlic
  • 1 cup Double thick cream & pouring cream
  • 1 tablespoon Turmeric, pepper, salt, aromata, chilli flakes, onion powder, garlic powder, oregano, smoked paprika, tomato paste
  • 1 lemon
  • 1 tablespoon butter & olive oil


  1. In a saucepan heat butter and olive oil together    
  2. Add finely chopped onions and crushed garlic     
  3. Stir until brown    
  4. Add all spices together to create your base, and add your tomato paste    
  5. Stir in water when needed to keep the contents in a fluid format    
  6. After approx. 5 min add your livers, cut into smaller pieces once cooked a bit    
  7. On medium heat stir occasionally     
  8. Add your cream and shot of brandy, lemon juice and serve


This can be reheated later – it’s even better then as the spices marry each other whilst it rests.