Ingredients

Method

• 500 g ox liver, sliced into strips
• sea salt and freshly ground black pepper, to taste
• 3 T olive oil
• 1 T butter
• 2 onions, sliced
• 1 t garlic, crushed
• 2 T Woolworths brown onion thickener
• ½ cup water
• 1 T Worcestershire sauce
For the spinach bread (use morogo if you like):
• 1 cup warm milk
• 2 t instant dry yeast
• 1 t sugar
• 300 g cake flour, plus extra for rolling
• ½ t salt
• 2 T olive oil
• 1 t garlic, crushed
• 1 cup spinach, finely chopped
• 1 free-range egg, beaten, for brushing

Method

Ingredients

1. Season the liver with salt and pepper. Heat 2 T oil in a pan and brown the liver. Remove from pan and set aside.

2. Add the remaining oil and butter to the pan. Once melted, fry the onion for 1 minute. Add the garlic and fry until soft and translucent. Stir the brown onion thickener into the water, then pour into the pan and simmer for 5 minutes. Add the liver and Worcestershire sauce and cook for a further 5 minutes.

3. To make the spinach bread, combine the milk, yeast and sugar. Set aside for 10 minutes until foamy.

4. In a large bowl, combine the flour and salt. In a separate bowl, combine the milk mixture and oil, then add to the dry ingredients. Add the garlic and half the spinach.

5. Knead until the dough is smooth and elastic, about 8–10 minutes. Transfer to a greased bowl, cover and place in a warm spot to prove for 30 minutes or until doubled in size. Preheat the oven to 180°C and grease a baking tray.

6. Knock down the dough and roll out into a rectangle on a floured surface. Sprinkle over the remaining spinach. Roll up tightly from the longer side. Cut in half lengthwise, then twist the lengths around each other.

7. Place on baking tray, brush the top with the egg and bake for 30 minutes. Serve with the ox liver.

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Photograph: Jan Ras
Production: Bianca Strydom
Food assistants: Ellen Schwerdtfeger, Louise Berry Wesse

Find more liver recipes here.