Liver Steaks with Crispy Ham and Marmalade Onions

Name: Liver Steaks with Crispy Ham and Marmalade Onions
Yield: Serves Four
Cuisine: United Kingdom
Ingredients: 3 tablespoons olive oil; 3 onions, sliced; 2 teaspoons demerara sugar; 300 ml (10 fl oz) red wine; 4 slices of cured ham (Parma, Bayonne or serrano); salt and pepper; 1-2 tablespoons marmalade; 4 × 175 g (6 oz) thick liver slices

Preparation info

Serves
Four

Difficulty
Medium

Appears in

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

Europe
United Kingdom
Dinner
Gluten-free
England

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