The Perfect Dinner
Liver with Onion and Date Confit
This is something that truly inspires me. The whole onion theme is just incredible: I adore French onion soup, and a dish called pissaladière, and have a special fondness for a French confit or confiture d'oignon, or onion chutney or marmalade as it's called in the UK. I feel like life wouldn't be complete without discovering the marvellous harmony that onion chutney brings to meat dishes. A small dollop is traditionally served with foie gras and it is also sublime paired with beef liver. The plethora of nuanced flavours here are crucial, both sweet and tangy, not to mention the texture and colour – finding the perfect jar can be a quest in itself. So, when I stumbled upon a recipe in my favourite French culinary magazine for liver with onion and date confit, I knew it was a match made in culinary heaven. We had just returned from our first year in France, brimming with excitement and new experiences. I decided to invite my dad, who is no longer with us, for lunch. Despite not being a fan of liver, my dad praised my culinary creation so much that it remains a cherished moment, as his ultimate approval of my culinary skills. It's a heartwarming memory tied to a successful recipe. It is true that the British also appreciate the magic of caramelised onions. Who would have thought that burgers with caramelised onions and blue cheese could be so delicious?
Ingredients
- 4 pieces of beef liver, about 150 g each
- 3 onions
- 120 g pitted dates
- 20 g sugar
- 150 ml apple cider vinegar
- 60 g butter
- 1 pack of green salad
- Olive oil
- Balsamic vinegar or cream
- Salt and pepper
Method
- 1Peel and thinly slice the onions. Sauté them for about 10 minutes until soft and golden in 20 g of butter.
- 2Dice the dates and add them to the onions. Season with salt, pepper and sugar. Let them caramelise for 20 minutes over a very low heat, stirring occasionally.
- 3Season the liver pieces with salt and pepper and fry them for 2 minutes on each side in a mixture of olive oil and 20 g of butter. Transfer to a plate.
- 4Pour the vinegar into the pan that the liver was cooked in. Reduce by half. Add the remaining 20 g of butter in small pieces and stir.
- 5Return the liver pieces to the pan and heat for 2 minutes.
- 6Serve with the onion and date confit and green salad (frisée works best), lightly drizzled with olive oil and balsamic vinegar.
