Braised Stuffed Hearts

Name: Braised Stuffed Hearts
Ingredients: 6 sheep heart; 3 tablespoons plain flour, seasoned with; salt and pepper; 1 tablespoon butter; 1 tablespoon oil; 1 large onion, peeled and chopped; 150 ml stock or 150 ml water; 150 ml dry cider; 1 teaspoon red currant jelly; Stuffing; 3 tablespoons butter; 1 small onion, peeled and finely chopped; 50 g fresh white breadcrumbs; 1 apple, peeled and chopped; 1 orange, juice and zest of; 1/2 teaspoon mixed herbs; 3 tablespoons chopped parsley; 1 teaspoon chopped sage

18 ingredients

8 steps

Ingredients

6 sheep heart
3 tablespoons plain flour, seasoned with
salt and pepper
1 tablespoon butter
1 tablespoon oil
1 large onion, peeled and chopped
150 ml stock or 150 ml water
150 ml dry cider
1 teaspoon red currant jelly
Stuffing
3 tablespoons butter
1 small onion, peeled and finely chopped
50 g fresh white breadcrumbs
1 apple, peeled and chopped
1 orange, juice and zest of
1/2 teaspoon mixed herbs
3 tablespoons chopped parsley
1 teaspoon chopped sage

Directions

1

Preheat the oven to 180C or 350°F.
2

Wash the hearts thoroughly and with a pair of scissors cut out all the tubes and the dividing wall in the centre of each heart to make a neat pocket.
3

Prepare the stuffing by melting the butter in a small pan and gently frying onion until softened. Mix in rest of stuffing ingredients and stuff into the hearts securing them at the top with small skewers.
4

Roll the hearts in seasoned flour and brown in a casserole dish in the remaining butter and oil.
5

Stir in the chopped onion and cook till softened, then add stock and cider.
6

Bring to simmering cover and cook in oven for 21/2 to 3 hours or until very tender. Drain and arrange in a warm serving dish.
7

Bring remaining pan juices to a boil add redcurrant jelly and taste and season. You may prefere to thicken the juices slightly with a roux if you wish.
8

Pour sauce over the hearts and serve with lots of buttery mashed potatoes and something green!