Stuffed Hearts ..... 3 Questions really?!
Stuffed Hearts ..... 3 Questions really?
Q 1 What are the best hearts for stuffing; Lambs, Pigs or Ox (Beef) ?
Q 2 Any good recipes would be appreciated
Q 3 I rarely see any whole hearts for sale (UK). Any suggestions on where to buy some?
Answers:
Lambs hearts, where to buy, your local butcher, just ask. Not many people appreciate how good they are.
As to a recipe. This is how I do it -
Get appropriate amount of hearts, I would suggest 2 per person.
Clean out all the valves and arteries with a sharp knife, very sharp, being carefull not to damage the heart walls. Trim off any excess external fat.
Prepare home made stuffing, bread, fried bacon, herbs to your taste, salt and pepper etc. grated lemon zest is good, gives a bit of bite, sausage meat etc.
Fry the hearts in fat to brown all over.
Stuff with mixture.
Stand the hearts upright, opening to the top, in an oven proof cast iron casserole dish, add 1/2 pint vegetable stock, half pint red wine, carrots, onons, leeks, and garlic to your taste. Salt and Pepper, Cover with lid.
Bring to boil and then reduce heat until gently simmering.
Braise, either on the top of the oven, or inside for two to three hours on a low temperature 160 -170 Degrees C. Also works well in a slow cooker if you have one.
Serve with vegetables of your choice.
Let me know when you're having them and I'll be round for dinner. PS I'll bring the wine!