LYONNAISE POTATOES AND GIZZARDS

INGREDIENTS

  1. 4 medium-sized Potatoes
  2. 200 gsm gizzards
  3. 4 big onions
  4. 1 bell pepper
  5. 1 medium-sized tomato
  6. Corriander
  7. Margarine
  8. Chilli flakes
  9. Black pepper
  10. Salt
  11. Milk Cream (Optional)

METHOD

  1. Cut the potatoes into halves and boil in salted water till almost done. You can use a fork to check. (Soft on the outside but a little bit hard in the inside).
  2. As the potatoes boil, Wash the gizzards, bell pepper, 2 onions and cut them into the strips.
  3. Fry the onions in oil till translucent then add in the gizzards, lower the heat and fry till tender. If they start to burn you can add some little water.
  4. When almost done add the bell peppers and cover cook for around 4 minutes then add the milk cream and flavor with the spices and salt.
  5. Add the coriander and cover.
  6. For the boil potatoes, Scoop two tbsn of margarine into a pan or sufuria and melt then add the 2 remaining onions.
  7. Lightly fry in the margarine then add the potatoes and stir to coat with the margarine. Add some black pepper and salt.
  8. Serve with the gizzards and garnish with coriander.

Serve hot and enjoy!!!!

 

 

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