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Hearts Bonne-Femme HT MC French 40mins Serves 4 Hot Offal Pork Vegetables Herbs Main course Gluten Wheat Free Eggless France EuropeIngredients 2 Calves Hearts 100g/4oz Butter 600ml/20fl.oz. Fresh Beef Stock Bouquet Garni 175g/6oz Streaky Bacon 225g/8oz Button Onions 900g/2lb Potatoes, peeled and cubed 2 tbsp Oil Salt and Pepper 2 tbsp Redcurrant Jelly (check ingredients) 1 tbsp Fresh Parsley, chopped
Instructions 1. Prepare hearts, wash thoroughly and pat dry with kitchen paper. Heat 50g/2oz of the butter in casserole, add hearts and brown on all sides. Pour in the stock, add the bouquet garni, cover and simmer for 1 ½ hours until tender.
2. Meanwhile, cut the streaky bacon into fine strips. Peel onions.
3. Bring a saucepan of lightly salted water to the boil, add the onions and cook for 5 minutes, then add the potatoes and cook for a further 5 minutes. Drain well.
4. In frying pan, heat remaining butter and oil. Add streaky bacon and fry gently till golden, then add potatoes, onions, salt and pepper and cook until golden brown, turning mixture occasionally.
5. Remove the hearts from the casserole and place on warm serving dish. Keep hot. Reduce the liquid in casserole over high heat to about 150ml/5 fl.oz. then stir in the recurrent jelly.
6. Pour over vegetables in frying pan, cook for 2 minutes, then remove vegetables and arrange around hearts. Spoon over cooking juices and serves sprinkle with parsley. Serve hot.
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