Cooking Heart????

sophiesmum_2

Its also delish cold on sandwiches sliced thinly.
sophiesmum

emilyt

Sorry but i remember my mum cooking this when i was a child and i hated it she did it in a pressure cooker and it tasted revolting. Maybe i will be able to pluck up the courage and use one of the recipe's of this thread and try it again.

Rikki

Guess what I've got for dinner.

Stephen_Leak

The canteen in Bristol Central telephone exchange, where I used to work years ago, used to do braised stuffed lambs hearts - I can taste them again now. I think a visit to a little butchers I know is in order ...

Hugo_Rignold

Have made stuffed hearts today -got six hearts from the butcher for a quid - stuffed with breadcrumbs (rolls reduced to 12p in sainsbury- slightly stale so ideal for breadcrumbs), black pudding (home-made), onion and parsley (from the garden). With salad also from the garden - main meal of the day on the table for 4 for less than £1.20

thriftlady_2

Hugo_Rignold wrote: »

Have made stuffed hearts today -got six hearts from the butcher for a quid - stuffed with breadcrumbs (rolls reduced to 12p in sainsbury- slightly stale so ideal for breadcrumbs), black pudding (home-made), onion and parsley (from the garden). With salad also from the garden - main meal of the day on the table for 4 for less than £1.20

Mmm.. sounds tasty. I've not cooked heart before, but my mum used to serve it up regularly apparently until she became pregnant with me and then she went right off them:rolleyes: What kind of hearts do people use and how many do they serve ? I imagine a lamb's heart is pretty small ?

calisto

Hugo_Rignold wrote: »

Have made stuffed hearts today -got six hearts from the butcher for a quid - stuffed with breadcrumbs (rolls reduced to 12p in sainsbury- slightly stale so ideal for breadcrumbs), black pudding (home-made), onion and parsley (from the garden). With salad also from the garden - main meal of the day on the table for 4 for less than £1.20

Very good! I love heart, my mum used to do them in the 1970's without the stuffing but rolled in paprika. Gorgeous they were. In fact from memory my favourite offal. Liver and Kidney I love when paired with Bacon or Beef, but Heart is the only offal I remember quite happily eating as a "main".

Am willing to try anything once, but can't stand tripe - had to give it to my dogs. I would say anyone who likes liver or kidney will have no problem with heart.

As we are rolling back into the worst recession of our lifetime, thanks to Moron Brown and his champagne socialists, it looks like offal will make a big comeback in our household, so will grab my dear old mums paprika recipe if she can remember it from all those 70's powercuts, 3 day weeks, and rotting corpses left lying around. We have worse to come.

One thing - HOME MADE BLACK PUD? - Where on earth do you get the blood to make it? The only place I can think is straight from the abattoir! There's a big one round the corner that must give buckets of it away free! Yum!

champys

Beef heart braised in wine - wonderful! There is definitely another thread about heart on here somewhere, because I picked up the recipe from the OS forum at the time.
Here's the recipe:

4 pounds beef heart
1/4 cup all-purpose flour
salt and pepper to taste
3 tablespoons butter
1 onion, chopped
2 carrots, chopped
2 potatoes, chopped
2 teaspoons dried thyme
1 cup beef broth
1/2 cup red wine

1 Wash the heart and remove any fat and arteries. Slice the heart in half, then slice it into 1/2 inch thick slices.
2 Dredge heart in flour and season with salt and pepper.
3 Heat the butter in large saute pan over medium-high heat. Add the heart slices and cook for 30 to 45 seconds per side.
4 Stir in the onion, carrots, potatoes, thyme, beef broth and wine. Reduce heat to low, cover and simmer for 1 hour. Serve.

Do try it, it is really delicious!

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Butterfly_Brain

My DH loves heart and I just roast it in a casserole dish with a little water or you can slice it and fry it gently it is just like steak mmmm

maltesers_2

I discovered heart when I worked in a school kitchen. We used to use ox heart in cottage pie mixed in with beef mince and it gave a wonderful flavour. I used to buy a couple of slices of heart, which are quite large, to the usual quantity of mince for four people. It is well worth a try if you can find any - I haven't seen any around for years.