Roast Half Onions with a Liver and Apricot Stuffing

Roasted red and white onions topped with a sautéed lamb liver, apricot, and crispy breadcrumb stuffing.

Roast Savoury Offal Starter Onions

Estimated Nutrition

Calories

413.8

kcal / serving

2482.5 kcal total

Carbs

32.8g

per serving

196.8 g total

Fat

23.7g

per serving

142.1 g total

Protein

17.6g

per serving

105.4 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

Dairy

100

Clarified Butter

Fruits

piece

Apricot

Finely diced

GrainsCereals

150

Breadcrumb

Meat

300

Lambs Liver

Fresh, trimmed and washed

NutsSeeds

Parsley

Finely chopped

unit

unit

OilsFats

For frying onions

For sautéing livers

Vegetables

piece

Red Onion

Whole

piece

Onion

Whole

Method

Roast whole onions on a tray for 15-20 minutes until softened.

Cool the onions, remove skins, and cut in half across the middle.

Fry onions cut-side down in oil for 1-2 minutes until golden, then drain.

Sauté breadcrumbs in clarified butter until crisp and golden, then drain in a sieve.

Sauté the livers in oil for 2-3 minutes until cooked through.

Toss breadcrumbs, apricots, and parsley with the livers and season.

Pile the stuffing onto the onions and serve on a platter.

Preheat the oven to 220°C.