Glazed Casserole

Liver & Onion



  • Flour seasoned with chicken spice, salt and pepper
  • 400-600g liver (chicken, ox or lamb), thinly sliced
  • Oil for frying
  • 2 large onions, sliced into half rings
  • 2 tsp garlic, crushed
  • 2 cups stir fry vegetables (cabbage, carrots, beans)
  • 1 tsp medium curry powder
  • ¾ cup Mrs Ball's Chakalaka Chutney
  • 3 Tbs All Gold Tomato Paste
  • 1 tsp dried thyme
  • 500ml hot stock (beef, chicken or lamb)


1. Preheat the oven to 180°C. 2. For the liver: Toss in flour and fry in a hot, well-oiled pan. Cook only enough to seal on each side. Drain and arrange evenly in an oven-proof, casserole dish. 3. Add a little more oil to the same pan. Add the onions and garlic. Cook until softened. Add curry powder, thyme, paste and chutney. Cook for a minute and add the vegetables. Cook lightly for a few minutes. Add the stock and mix well. Allow to reduce by a quarter. 4. Carefully pour the sauce over the liver. Bake, uncovered, for 15 minutes. 5. Serve warm with creamy mashed potato, rice or pap.

Chef's tip:As an alternative to the liver, try this recipe with juicy boerewors or succulent chicken.