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  • 2 kg Ox liver (cut into 10 - 15 mm thick slices)
  • Robertsons Barbecue Spice
    Robertsons Barbecue Spice
    50 g
    Added to cart: Robertsons Barbecue Spice
  • Knorr Classic Roast Onion Gravy
    Knorr Classic Roast Onion Gravy
    60 g
    Added to cart: Knorr Classic Roast Onion Gravy
  • 600 ml Water (for slurry)
  • Sunflower oil 100 ml
  • Onion (finely chopped) 200 g
  • Cabbage (shredded) 600 g
  • Knorr Aromat Original
    Knorr Aromat Original
    15 g
    Added to cart: Knorr Aromat Original
  • Brown sugar 50 g
  • Robertsons Cinnamon
    Robertsons Cinnamon
    15 g
    Added to cart: Robertsons Cinnamon
  • Water 500 ml
  • Butter 60 g
  • 1.2 kg Butternut (peeled and cubed)
  • 300 g Spinach (washed and chopped)


  1. Method:

    • Pre-heat a griddle pan. Run hot water over the liver and remove the membrane with your fingers and pat dry. Season with Robertsons Barbecue Spice.
    • Make a slurry with the Knorr Roast Classic Roast Onion Gravy Powder and 100 ml water. Bring the rest of the water to the boil. Then add the slurry to the boiling water, reduce heat and simmer for 2 min.
    • In a pot, heat oil and fry the onions until soft, then add the cabbage and cook for a further 5 min. Then add the Knorr Aromat Original and the spinach and cook for another 5–7 min or until liquid has gone.
    • In a pot bring sugar, Robertsons Cinnamon, water and butter to a boil. Add butternut cubes and cook covered, stirring occasionally for 8 min and uncovered for 3–4 min until tender (butternut quality may differ).
    • Serve grilled ox liver with gravy, spinach and cabbage mix and butternut.
  2. Chef's Tip:

    • You can steam the butternut instead of boiling in water.
    • Protein option: Ox liver can be replaced with chicken livers.