Quote:
Originally Posted by cheebacheeba
Hearts are delicious...they're so muscle-centric, that they taste almost like...more meat than meat, if that makes sense.
Personally I like to butcher mine just a little, clear out some of the ventricular matter, which is a bit chewy, and also makes it appear less "organ" like.
I remember making some stuffed beef hearts...can't recall the recipe, but red wine was involved. Served on some simple cabbage.
Really nice.
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Yeah, I wasn't totally thrilled by some of the gristly tubes within. I also totally agree that removing the organ appearance is a good idea - especially for introducing it to new people. For me, I quite enjoyed the look of it mainly for novelty factor of having had it for the first time.
Rustled some of these up a while ago - Vegetarian Scotch Eggs. Can't recall where I found the recipe but I was VERY impressed. As I said, I'm not a vegetarian, but I was going on a picnic with one, so found this. The coating was made from a mix of onion, grated carrot, breadcrumb and korma paste, then coated with chopped walnuts. Somehow it achieved the sausage flavour extraordinarily well!
