Liver Steaks with Crispy Ham and Marmalade Onions

Preparation info
  • Serves


    • Difficulty


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.


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


  • 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