Hot Offal Pork
Vegetables Herbs Main
course Gluten Wheat Free Eggless France Europe
Potatoes, peeled and cubed
tbsp Redcurrant Jelly (check ingredients)
tbsp Fresh Parsley, chopped
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.
Meanwhile, cut the streaky bacon into fine strips. Peel onions.
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
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.
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.
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.
Types of Offal
Recipes with Alcohol
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