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Prep Time: 20 Minutes Cook Time: 180 Minutes |
Ready In: 200 Minutes Servings: 6 |
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My darling Nanna used to make this and the smell was just wonderful, I ate it with relish as a child but seem to have forgotten it these days. Found this recipe from Delia Smith and am posting it for Zurie's African Forum PLUS think I will give it a try myself!! N.B. For sheep please read lamb! Ingredients:
6 sheep heart |
3 tablespoons plain flour, seasoned with |
salt and pepper |
1 tablespoon butter |
1 tablespoon oil |
1 large onion, peeled and chopped |
150 ml stock or 150 ml water |
150 ml dry cider |
1 teaspoon red currant jelly |
3 tablespoons butter |
1 small onion, peeled and finely chopped |
50 g fresh white breadcrumbs |
1 apple, peeled and chopped |
1 orange, juice and zest of |
1/2 teaspoon mixed herbs |
3 tablespoons chopped parsley |
1 teaspoon chopped sage |
Directions:
1. Preheat the oven to 180C or 350°F.
2. Wash the hearts thoroughly and with a pair of scissors cut out all the tubes and the dividing wall in the centre of each heart to make a neat pocket.
3. Prepare the stuffing by melting the butter in a small pan and gently frying onion until softened. Mix in rest of stuffing ingredients and stuff into the hearts securing them at the top with small skewers.
4. Roll the hearts in seasoned flour and brown in a casserole dish in the remaining butter and oil.
5. Stir in the chopped onion and cook till softened, then add stock and cider.
6. Bring to simmering cover and cook in oven for 21/2 to 3 hours or until very tender. Drain and arrange in a warm serving dish.
7. Bring remaining pan juices to a boil add redcurrant jelly and taste and season. You may prefere to thicken the juices slightly with a roux if you wish.
8. Pour sauce over the hearts and serve with lots of buttery mashed potatoes and something green!
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