Cooking Heart????

Louisa_2

Yep I know it might sound a little gruesome but my mum used to make it, absolutely delicious! And v cheap, picked up a pack of two in the reduced section at sainsburys a while ago for 47p. They have been lurking in the freezer for a while and now I am trying to save some cash seriously (rather than half-heartedly!) thought it was about time I put them to good use.

Can anyone help with a recipe? Mum is on her hols so I could do with the collective wisdom of the OS Money Savers

PS I do have a slow cooker if that will help in recipe suggestions

tr3mor

I've never tried heart, what does it taste like? i presume it's more like normal meat than liver/kidneys etc, because it's just one big muscle...?

Rikki

I love hearts. I put stuffing inside mine and cook them slowly in a caserol dish in the oven.

MrsB_2

How about this one:

http://radstock4u.com/lifestyle/recipes/radstock4u_recipe_004.htm

Never eaten heart myself so have no clue if it's any good, but sounds quite nice.

se999

Hi,

6 heart recipes here, including 2 for stuffed heart, hope one's like your mum's

http://www.cookitsimply.com/offal/heart-recipes-0020-01f50.html

Edit - Thanks for doing this post, discovered DS1 has eaten heart in Thailand, so he's off to Uni with the heart recipes for cheap student meals.

Louisa_2

tr3mor wrote:

I've never tried heart, what does it taste like? i presume it's more like normal meat than liver/kidneys etc, because it's just one big muscle...?

Do you know tr3mor I really cant remember what it tasted like, just remembered loving it! But I don't remember it being quite so dense and "offal-y" as liver etc.

Thanks for the ideas everyone- Rikki do you add any liquid to the casserole dish when you prepare them? And is it just normal stuffing like you'd do for a chicken?

And love the cookitsimply website, thankyou

competitionscafe

I tried lambs heart years ago when we had to make it for a college course - was surprised by how nice it was as I don't usually like offal (especially tripe -yuck!!)

Can recommend ox tail too (although not sure if that's really offal?) it is very cheap though - cook it slowly, wonderful winter food.

competitionscafe

From the famous St John Bar and Restaurant, 26 St John Street, London EC1 (020 7251 0848) Recipe taken from Nose to Tail Eating.

Stuffed lamb's heart
serves 6

6 lambs' hearts (make sure they are intact, with a hole only at the top)
18 rashers of streaky bacon
1.1 litres chicken stock
stuffing
duck fat or butter
4 red onions, peeled and sliced
4 bulbs of garlic, peeled and chopped
2 large glasses red wine
225g yesterday's white bread, with crusts off, cubed
sea salt and pepper
half a bunch of sage, leaves only, chopped

First make the stuffing. In a pan with duck fat or butter cook your onions and garlic gently so that they do not colour but become soft and giving. Add the wine, let this reduce by half, then add the bread, season, and cook together gently for 15 minutes: if it appears too dry add a splash more wine. Cool then add the sage.

Meanwhile trim the hearts of any excess fat nodules at their openings and any obvious sinews, and the flap at the top. Finally, with your finger, scoop out any blood clots at the base of the ventricles. You are ready to stuff.

With your hand, press the stuffing into the heart, and level off the opening at the top. Then drape 3 rashers of bacon over the exposed stuffing in a star fashion forming a lid and secure with string.

Find an oven dish or deep roasting tray in which the hearts will fit snugly; stand them upright. Pour stock over - they do not need to be completely covered. Cover with tinfoil and place in a medium oven for 2? hours. When cooked remove and keep warm. Strain the juice and then reduce by half for a delicious sauce. Untie and serve with mashed swede.

---

another recipe (not from St John's):

Roast Stuffed Lambs' Hearts

Serves 4

Ingredients:

50g/2oz Button Mushrooms, chopped
2 Sticks Celery, chopped
25g/2oz Butter
25g/1oz Walnuts, chopped
1 tbsp Fresh Parsley, chopped
Salt and Pepper
4 Lambs' Hearts
2 tbsp Oil

Instructions

1. Melt the butter in pan, add the mushrooms and celery and fry for 5 minutes. Remove from heat and add breadcrumbs, walnuts, parsley and seasoning. Mix well and leave to cool.

2. Preheat the oven to 180C, 350F Gas mark 4. Prepare hearts, using kitchen scissors to cut through the pockets inside to make room for the stuffing. Wash and dry well.

3. Stuff the hearts with the mushroom mixture and sew up with a trussing needle and thread, or fasten with skewers.

4. Melt the oil in a roasting tin and add hearts. Baste well and cook in the centre of the oven for 45 minutes. Turn hearts over and baste. Cook for a further 45 minutes until tender.

5. To serve - remove the string or skewers and serve immediately.

>>

stockmarket-diva

This is one of my favourites too....really hard to get hold of hearts I find. Anyway, this recipie is really rich and gorgeous and yet so simple.

Stuff hearts with stuffing mix (I often just use sage and onion stuffing mix). Put in casserole dish and make up stock with just marmite and hot water and almost cover the hearts. Put lid on and put in oven 160 degrees for about 2 and a half hours ( a slow cooker would probably work). The stuffing and the consistency of the hearts somehow thicken the gravy and it is really rich and gorgeous.

Hope you like.

scuzz

stockmarket-diva wrote:

This is one of my favourites too....really hard to get hold of hearts I find. Anyway, this recipie is really rich and gorgeous and yet so simple.

Stuff hearts with stuffing mix (I often just use sage and onion stuffing mix). Put in casserole dish and make up stock with just marmite and hot water and almost cover the hearts. Put lid on and put in oven 160 degrees for about 2 and a half hours ( a slow cooker would probably work). The stuffing and the consistency of the hearts somehow thicken the gravy and it is really rich and gorgeous.

Hope you like.

With you all the way on this. I love hearts

Simba_25

hiya,

i need to cook a heart! and i havnt a clue how to do it, anyone got the know how??

I got a new puppy yesterday and the previous owner gave me some of his food to last the weekend which included a heart but it needs cooking up.

any help much appreciated
thank you linzi xx