Name: Calves’ liver with sticky onion relish & prosciutto
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 2
Cuisine: British
Ingredients: 250g calves' liver sliced; a little olive oil; 2 slices prosciutto; 1 tbsp flour seasoned; small handful sage leaves; 150ml marsala or madeira; knob of butter; seasonal greens to serve (optional); potatoes to serve (optional); 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

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Calves’ liver with sticky onion relish & prosciutto

Calves’ liver with sticky onion relish & prosciutto

Jane Hornby

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Serves 2

Easy

Prep: 20 mins

Cook: 30 mins

A star rating of 4.8 out of 5.6 ratingsRate

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

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Ingredients

Nutrition

Units:

MetricUS

250g calves' liver

sliced
a little olive oil
2 slices prosciutto
1 tbsp flour

seasoned
small handful sage leaves
150ml marsala

or madeira
knob of butter
seasonal greens

to serve (optional)
potatoes

to serve (optional)

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

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Nutrition: per serving

kcal415
fat11g
saturates3g
carbs31g
sugars18g
fibre1g
protein27g
salt0.7g

Method

step 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.
step 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.
step 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.
step 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.

Recipe from Good Food magazine, October 2014

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A star rating of 4.8 out of 5.6 ratings

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