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Roast half onions with a liver and apricot stuffing

Prep time less than 30 mins
Cook time less than 30 mins
Serves 6
by Patrick Williams

Method


  1. Preheat the oven to 220C/425F/Gas 7.

  2. Place the onions on apart from each other on a roasting tray and roast in the oven for 15-20 minutes until softened. Allow to cool and remove the skin. Cut the onions in half across the equator.

  3. Heat the oil in a large frying pan and gently fry the onions, cut side down for 1-2 minutes until golden. Remove and drain.

  4. Now for the stuffing: heat the clarified butter in a sauté pan and add the breadcrumbs. sauté for a few minutes until crisp and golden. Drain the crumbs in a sieve.

  5. Heat the oil in a large frying pan and gently sauté the livers for 2-3 minutes until cooked through. Gently toss the breadcrumbs, apricots and parsley through and season to taste.

  6. Pile the stuffing mixture onto the cut side of each onion half and arrange on a large platter to serve.

Ingredients

For the onions

  • 3 red onions
  • 3 onions
  • 1 tbsp vegetable oil

For the stuffing

  • 100g/4oz clarified butter
  • 150g/6oz breadcrumbs
  • 1 tbsp vegetable oil
  • 300g/3/4lb fresh lambs livers, trimmed and washed
  • 6 apricots, finely diced
  • 2 tbsp finely chopped parsley
  • salt and pepper

Shopping List

Roast half onions with a liver and apricot stuffing

Fruit and vegetables

Cooking ingredients

Dairy, eggs and chilled

Meat, fish and poultry

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