Post by La Bestia Polar on Jun 23, 2015 12:00:04 GMT
Are you ready to do some SCIENCE!?
Okay then, this is a half sized experiment for two and for it you will need:
2 lambs' or sheeps' hearts
2 oz. sausagemeat
pinch thyme
pinch nutmeg
pinch salt
1/2 teaspoon chopped parsley
1 oz. fresh white breadcrumbs
1/4 pint stock
1 oz. butter
Got that benches?
We start with the hearts. I'm using lambs hearts as it is that time of year. I've never cooked heart, although I have eaten it once or twice. There was a tapas place in France that did it. I've rarely seen anyone else cook it. Even the dog gets chopped liver before thinking about the heart.
Firstly wash the hearts and remove any excess gristle and blood vessels. Chop them in half and soak in water for 30 minutes. This is apparently to remove all the blood but only a little came out of mine. I think this is more to take into account that Mr Pertwee would probably have torn the throbbing heart out of a sheeps' chest with his bare hands moments earlier. So there would be a lot more blood. Mr Sainsbury seems to have already done some of the work for me. Still best to do it though as a bit of blood was there. Looking good.
Next we mix together the sausagemeat, herbs, breadcrumbs, parsley, and a little stock.
The Great Parsley and Nutmeg Herb Status Question:
The recipe clearly says to mix the herbs and parsley. Why is parsley not considered part of the wider group - herbs? Also, because there is no mention of the nutmeg anywhere else I am assuming it is part of the group - herbs? Or is the nutmeg merely a decorative part of the work surface during this recipe.
Is nutmeg a herb or a spice? Can it be worn?
What is parsley?
And where did the salt vanish to? Is that a herb too?
Just some of the deeper questions posed to us when trying to interpret the good book.
Back to the recipe. We now stuff our hearts with the mixture (nutmeg and salt included) and place it in a casserole dish. Dot with butter and add the rest of the stock. Cover and cook on gas mark 3 for 1 1/2 hours, then baste and cook a further 30-45 minutes uncovered.
Here it is before going in the oven.
This is a live experiment - it is in the oven right now. Results to follow later.
Okay then, this is a half sized experiment for two and for it you will need:
2 lambs' or sheeps' hearts
2 oz. sausagemeat
pinch thyme
pinch nutmeg
pinch salt
1/2 teaspoon chopped parsley
1 oz. fresh white breadcrumbs
1/4 pint stock
1 oz. butter
Got that benches?
We start with the hearts. I'm using lambs hearts as it is that time of year. I've never cooked heart, although I have eaten it once or twice. There was a tapas place in France that did it. I've rarely seen anyone else cook it. Even the dog gets chopped liver before thinking about the heart.
Firstly wash the hearts and remove any excess gristle and blood vessels. Chop them in half and soak in water for 30 minutes. This is apparently to remove all the blood but only a little came out of mine. I think this is more to take into account that Mr Pertwee would probably have torn the throbbing heart out of a sheeps' chest with his bare hands moments earlier. So there would be a lot more blood. Mr Sainsbury seems to have already done some of the work for me. Still best to do it though as a bit of blood was there. Looking good.
Next we mix together the sausagemeat, herbs, breadcrumbs, parsley, and a little stock.
The Great Parsley and Nutmeg Herb Status Question:
The recipe clearly says to mix the herbs and parsley. Why is parsley not considered part of the wider group - herbs? Also, because there is no mention of the nutmeg anywhere else I am assuming it is part of the group - herbs? Or is the nutmeg merely a decorative part of the work surface during this recipe.
Is nutmeg a herb or a spice? Can it be worn?
What is parsley?
And where did the salt vanish to? Is that a herb too?
Just some of the deeper questions posed to us when trying to interpret the good book.
Back to the recipe. We now stuff our hearts with the mixture (nutmeg and salt included) and place it in a casserole dish. Dot with butter and add the rest of the stock. Cover and cook on gas mark 3 for 1 1/2 hours, then baste and cook a further 30-45 minutes uncovered.
Here it is before going in the oven.
This is a live experiment - it is in the oven right now. Results to follow later.