This is an adaptation of two recipies: The original stuffed lamb hearts recipe that was my nan's (posted earlier on this blog) and an adapted recipie for a traditional sephardic jewish stuffing, which as a cook for jewish families in the 1930's, I think nan would probably approve of.
Ingredients:
2 Lamb or Pork Hearts
frylight
150g Extra lean lamb or pork mince
3 Apricots, de-stoned
A handful of fresh coriander
2 scan bran (1 syn each)
Beef stock cube made up with water
Method:
2 Lamb or Pork Hearts
frylight
150g Extra lean lamb or pork mince
3 Apricots, de-stoned
A handful of fresh coriander
2 scan bran (1 syn each)
Beef stock cube made up with water
Method:
Take the heart and remove the tubes and innards to create a pocket. Almost as if you were doing a stuffed pepper. Don't be squeamish you big girls blouse! ;-) Just make sure you have a good chopping board and sharp knife and then the job should be really easy and straightforward.
Make up the stuffing by frying the mince in a pan. While it is browning, chop the apricot, coriander, and scan bran in a blender. When the mince is fried add it to the blender and mix. Add as much stock as it takes to bind the mixture. Use the mixture to fill the hearts. Take a casserole dish and fill the bottom with instant mash. Lay the hearts on top. Spray the tops with frylight. Place the lid on top and put in a pre heated oven at gas mark 5 for 1 and a half hours, turning the hearts over halfway through or so. Serve with the mash and your choice of vegetables. We used mushrooms.
My advice would be to use pork mince as extra lean lamb mince is really hard to find.
1 syn per heart.
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