Cooking Heart????

JodyBPM

I got the heart in Morrisions, they always seem to stock it, and it gets yellow stickered down to pennies quite often. Come to think of it, I'm not sure I've seen it in Tesco or Sainsbury's recently, but then I generally only pop into those to pick up a few bits and pieces. I hope Morrisons doesn't stop stocking it, as I love heart, and its cheap (even when not yellow stickered), nutritious and delicious. It turned out lovely in the oven btw, and I popped herby dumplings on top too!

Steve059

I sometimes find lambs hearts in ASDA. I have two, YS'd to 84p, in the freezer. Lynne & I are planning to have them for dinner on Friday (St. Valentine's Day). I'll do them as above, 'low & slow' in gravy in the oven.

caroc

Hi Oldstylers


I'm having a freezer clearout and I have a (reduced) pack of beef heart .470 g and would like to cook it. I'll eat almost anything, but I'd like to know what it actually tastes like.
Can it be passed off as beef ? I've had Lamb heart and it tastes like lamb and not at all 'offaly' .What does it taste like and does anyone have any tried and tested recipes (curried or with garlic and tomatoes preferably).


Thanks C

honeythewitch

It tastes like beef but the texture is more livery. I just do mine in the slow-cooker.

Kleopatra

Cook it, reserving the liquid, and chop it finely then add it to minced beef to make shepherds pie, ragu, chilli etc. I used to use 50% mince and heart. It gives a lovely rich flavour and is very nutritious.

caroc

Kleopatra wrote: »

Cook it, reserving the liquid, and chop it finely then add it to minced beef to make shepherds pie, ragu, chilli etc. I used to use 50% mince and heart. It gives a lovely rich flavour and is very nutritious.

Do you mean simmer it and then chop ? I have no idea how the pieces are in the pack, I guess chopped a bit as its not a whole heart. I love the idea of mixing it with beef mince. OK crunch question, would it be noticed in any of the dishes ?

caroc

honeythewitch wrote: »

It tastes like beef but the texture is more livery. I just do mine in the slow-cooker.

What do you do with it in the slow cooker ?

honeythewitch

caroc wrote: »

What do you do with it in the slow cooker ?

I just put the whole heart in overnight and in the morning it is very tender and sitting in a cup of its own stock.

I think yours is sliced, isnt it? so I would cut it into cubes for the slowcooker, and maybe make a pie.

Kleopatra

I simmer with veg oddments then use food processor to chop (mini processor chopper thing). It does alter the taste of mince but in a nice way. Why don't you do a little trial - divide it into three lots and try different recipes - in the spicier ones like chilli I bet nobody will notice it at all.

System

Stuff it with normal stuffing and casserole it - yum!