Liver Steaks with Crispy Ham and Marmalade Onions

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Preparation info

  • Serves

    Four

    • Difficulty

      Medium

Appears in

Keeping it Simple

Keeping it Simple

By Gary Rhodes

Published 2005

  • About

We are used to quickly pan-frying thin liver, but here thicker liver slices are used for a more steak-like effect. However, the dish works equally well with thin liver slices. Lambs’ or calves’ livers can both be used.

Ingredients

  • 3 tablespoons olive oil
  • 3 onions, sliced
  • 2 teaspoons

Method

  • Heat a tablespoon of the olive oil in a large frying pan or wok. Once sizzling, add the onion and cook over a high heat until softened and well coloured. Stir in the demerara sugar and continue to fry for a couple of minutes, then pour over the red wine and boil until just half the liquid is left. Stir in the marmalade to thicken the sauce and season with a pinch of salt and