Glazed Liver and Onion




  • Seasoned flour (chicken spice, salt & pepper)
  • 400-600g thinly sliced liver (chicken, ox or lamb)
  • Oil for frying
  • 2 large onions, sliced (half rings)
  • 2 tsps. garlic, crushed
  • 2 cups stir-fry veg (frozen is fine, or a mixture of cabbage, carrots & beans)
  • 1 tsp medium curry powder
  • ¾ cup Mrs Ball's Chakalaka Chutney
  • 3 TBLS All Gold Tomato Paste
  • 1 tsp dried thyme
  • 500ml hot stock (beef, chicken or lamb stock)


1. Liver: Toss the liver in the seasoned flour and fry in a hot and well-oiled pan. Only cook enough to seal the liver on each side. Drain and arrange evenly in a casserole oven dish. 2. Heat the oven to 180°C. 3. Add a little more oil to the same pan. Add the onions and garlic and fry until onions have softened. Add the curry powder, thyme, tomato paste and chutney and cook for a minute before adding the stir-fry vegetables. Cook lightly for a couple of minutes. Add the stock and mix well. Allow to reduce by a quarter. 5. Pour the sauce over the liver. Place the casserole in the oven and cook uncovered for 15 minutes. Serve with creamy mashed potato, rice or pap.

Chef's tip:You can replace the liver with boerewors or chicken.