Braised Stuffed Hearts
- Ready In:
- 3hrs 20mins
- Ingredients:
- 17
- Serves:
-
6
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
- Preheat the oven to 180C or 350°F.
- 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.
- 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.
- Roll the hearts in seasoned flour and brown in a casserole dish in the remaining butter and oil.
- Stir in the chopped onion and cook till softened, then add stock and cider.
- 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.
- 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.
- Pour sauce over the hearts and serve with lots of buttery mashed potatoes and something green!
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RECIPE SUBMITTED BY
Hello, thought I should update this page a wee bit now we have a new furbaby called Bismila as well as our beloved Maddie who is the star of the photo. I live with my husband Keir in the North East of Scotland between Inverness and Aberdeen, it is very beautiful here. My DH is a keen salmon fisherman and is in the right place to do this! I ran my own pubs and restaurants for many years until arthritis made catering just too much for me, I am 'semi' retired now and can't seem to drag myself away from this site. I have met some wonderful people here and made good friends for which I am eternally grateful.
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