Stuffed Heart
We used to have roast heart when we were kids, and I have fond memories of those delicious, smooth, dense muscles.
Though Mum didn't stuff them, or wrap them in bacon, and they were probably bigger than lamb's heart.
Ox maybe.
I suppose due to my introduction at an early age I've been quite keen to recreate those tasty memories and have made several attempts over the years.
Update - Mum tells me she did use Ox heart - roasted in pieces (maybe quarters) at gas 4 or 5 covered in a casserole dish, but without additional liquid. Ah, things were simpler back then!
Though Mum didn't stuff them, or wrap them in bacon, and they were probably bigger than lamb's heart.
Ox maybe.
I suppose due to my introduction at an early age I've been quite keen to recreate those tasty memories and have made several attempts over the years.
Update - Mum tells me she did use Ox heart - roasted in pieces (maybe quarters) at gas 4 or 5 covered in a casserole dish, but without additional liquid. Ah, things were simpler back then!
Stuffed Heart
main meat
If you have a heart left over from making haggis, say, then this is a good use for it.
Serves 1-4 depending on the size
Ingredients
- a heart lamb's hearts are nice, but small
- bacon
- fruit chutney mango say
Pre-heat the oven to Gas 3/165°C/325°F.
Cut out the large fibrous capillaries from the top of the heart to leave a nice conical hole.
Stuff the hole with chutney.
Stretch out a few bacon slices with the back of a heavy knife and wrap them around the heart.
Bake the heart in a roasting tin, or a small dish until cooked through and the bacon is browned - 1-1½ hours or so, depending on the size.
Cut out the large fibrous capillaries from the top of the heart to leave a nice conical hole.
Stuff the hole with chutney.
Stretch out a few bacon slices with the back of a heavy knife and wrap them around the heart.
Bake the heart in a roasting tin, or a small dish until cooked through and the bacon is browned - 1-1½ hours or so, depending on the size.
From my time at the North Fork Hostel
Apple Stuffed Heart
main meat
Unfortunately though I made this quite successfully at the North Fork Hostel
I can't remember exactly what it was I did.
I do know that I made an apple stuffing (I think with onions and bread crumbs) and rolled it into the heart. I think I just baked the stuffed, rolled heart in a covered baking tin for about an hour. I don't recall any precooking. I might have added some water or juice though. I don't remember the oven temperature, but I think pretty low.
Hope that's helpful!
I do know that I made an apple stuffing (I think with onions and bread crumbs) and rolled it into the heart. I think I just baked the stuffed, rolled heart in a covered baking tin for about an hour. I don't recall any precooking. I might have added some water or juice though. I don't remember the oven temperature, but I think pretty low.
Hope that's helpful!
Tasted pretty good though. I remember THAT!
Ingredients:
Heart With Kiwi
main meat
I fried up some heart pieces with sliced kiwi, and the combination of flavours was rather tasty.
Perhaps it would be possible to design a stuffing around this idea?
Something to work on...
Something to work on...
Ingredients:
Prunes (soaked in Armagnac!) might make a good stuffing too I would think.