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Sheep's hearts in plum sauce

This is a nice dish. I imagine the sauce would be quite good with other dark, gamy meats, like wild duck,  wild goose or possibly wild boar.

To serve 6:
6 lamb's or sheep's hearts
100 g flour
butter for frying
salt and pepper
6 well ripe plums (it doesn't say which kind, but the photo with the recipe shows red plums with yellow flesh - BTW, don't expect to see any such thing when the dish is cooked, since the luscious plum wedges shown in the image are a fiction of food photography)
1 large yellow onion, chopped
100 ml sweet white wine
meat broth (e.g. lamb, chicken or vegetable) or water
2 tbsp cornstarch (or potato starch, or Maizena sauce thickener)

First, here's how I had to compromise on the recipe: The week before I made it, I saw at least three varieties of plums in every food shop I entered and they always seemed to be so ripe as to be on the verge of becoming liquid inside their skins. The day I actually went to buy them all I could find were rock-hard pu…

Sheep's hearts cooked in red wine

This is a nice recipe for lamb's or sheep's hearts. Hearts from an adult sheep will need slightly longer cooking than lamb hearts.

To serve 4.

4 lamb or sheep hearts

Marinade:
100 ml table vinegar
2 sprigs fresh thyme (or 1 tsp dried)
4 garlic cloves, finely chopped
3 laurel leaves
salt and pepper

For cooking:
100 g butter
100 g smoked bacon, finely chopped
10-15 shallots, sliced
1-2 tbsp flour
400-500 ml red wine
100-200 ml water
salt and pepper

200 g whole small mushrooms, sautéed

Cut the fat off the hearts, flush them well under running cold water and cut lengthwise into four parts each. Make the marinade and marinade the heart pieces for 4-6 hours. (I found 4 hours sufficient, but 6 will give a more intense flavour).

Melt the butter in a Dutch oven or deep frying pan. Remove the hearts from the marinade and brown in the butter. Add bacon and onions. Sprinkle the sifted flour into the pan and let it soak up the butter. Add red wine and water, stir to mix well and season with…