Calves’ liver with sticky onion relish & prosciutto

Calves’ liver with sticky onion relish & prosciutto

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(2 ratings)

Prep: 20 mins Cook: 30 mins

Easy

Serves 2
Try this posh version of liver and bacon, flavoured with Marsala and sage - use any leftover relish with cheese and cold meats

Nutrition and extra info

Nutrition: per serving

  • kcal415
  • fat11g
  • saturates3g
  • carbs31g
  • sugars18g
  • fibre1g
  • protein27g
  • salt0.7g
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Ingredients

  • 250g calves' liver, sliced
  • a little olive oil
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 2 slices prosciutto
    Prosciutto

    Prosciutto

    proh-shoo-toe

    Prosciutto is sweet, delicate ham intended to be eaten raw. The word 'prosciutto' is the…

  • 1 tbsp flour, seasoned
    Flour

    Flour

    fl-ow-er

    Flour is a powdery ingredient usually made from grinding wheat, maize, rye, barley or rice. As…

  • small handful sage leaves
  • 150ml marsala or madeira
  • knob of butter
    Butter

    Butter

    butt-err

    Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

  • seasonal greens, to serve (optional)
  • potatoes, to serve (optional)
    Potato

    Potato

    po-tate-oh

    The world's favourite root vegetable, the potato comes in innumerable varieties. A member of…

For the onion relish

  • 600g (3 large) red onions, very thinly sliced
  • 6 juniper berries, lightly crushed
  • leaves from a few thyme sprigs
  • 100ml red wine vinegar
  • 5 tbsp light muscovado sugar

Method

  1. To make the relish, put the onions, juniper and thyme in a large saucepan, season with 1 tsp salt and a little pepper. Cook on a high heat for 10 mins, stirring regularly as the onions start to soften. Add the vinegar, sugar and 100ml water. Cover, boil for 5 mins, then uncover and simmer gently for 5 mins or until soft and with a little juice remaining. Meanwhile, remove large tubes, membrane or gristle from the liver. Pat dry with kitchen paper.

  2. Heat 1 tsp oil in a large frying pan and add the prosciutto. Fry for 1 min each side or until golden and crisp. Set aside on a plate and keep warm in a low oven.

  3. Add a splash more oil to the pan. Dust the liver slices in the flour and pat away any excess. Place the liver in the hot pan, scatter the sage in, then fry for 1 min each side if the liver is sliced thinly, longer if thicker. When the liver is golden and just pink in the middle, transfer it and the crisped sage to the plate in the oven.

  4. Return the pan to the hob and add the Marsala. Boil until syrupy. Let the butter melt into this sauce, season to taste, then set aside. If your sauce reduces too quickly, just add a little water. Plate up the liver, prosciutto, sage and warm onion relish, then spoon over the sauce. Serve with seasonal greens and potatoes, if you like.

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Comments, questions and tips

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catie74
22nd Apr, 2016
This converted a liver hating friend of mine
michelle43
4th Nov, 2014
5.05
I should have said that the second time I made the relish I did 1lb onions to 2 tbsp of sugar and the same of vinegar.
michelle43
4th Nov, 2014
5.05
This recipe is delicious. The second time I made it I did extra onion relish as its even better a few days later on cheese sandwiches!
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