This old of heart of mine …

13 Apr

After Valentine’s Day Heart Steak, the heart steak was casseroled. I am a big fan of the slow cooker. I wouldn’t go as far as to say that if you can’t slow cook it, I’m not interested, but sometimes I feel pretty close to that.

Another part of my cookery love is using aromatherapy essential oils in baking (and other recipes). You need to be careful to only add really small amounts, else the taste is super strong, but I’ve made a lot of very successful shortbread – frankincense and lavender were both pretty well received! Cakes also benefit, and rose absolute though very expensive gets that rose deliciousness spot on. In England, we get the therapeutic benefits from using the oils on the skin, whereas in France the benefits are gained from ingestion. I’ve not done this, and I don’t think anyone should without proper advice and guidance. Highly diluted, I’ve found they work well, however I’ve not experimented beyond tiny* amounts of fennel oil in curries. Continuing on with my romantic theme I used vetiver and jasmine oil. These are both relaxing scents and can act as aphrodisiacs. Ooh errr … For more on the essential oil, see good old Neals Yard.

So, in a classic Lucy fashion, chuck all these ingredients into a slow cooker:

2tsp paprika, 1 tsp crushed juniper, 1 drop jasmine oil, 1 drop vetiver oil, 2tbsp jasmine flowers, half pint pale ale, 250g sliced chestnut mushrooms, 1 diced turnip, 600g sliced veal heart (approx)

Cook on high from morning til evening.

Devour. Maybe with some rice. Or mash.

If you don’t have a slow cooker, treat the ingredients like a normal casserole. The strips of heart will need a good four hours of solid casseroling.

There was so much heart casserole, that my beloved and I had to come up with new ways of eating the casseroled heart. One was to make lunchtime tortilla wraps sometimes in a burrito style. Take a wrap, add some salad and some sour cream, maybe some green tabasco, add the heart strips, wrap and nom. Delicious.

I am going to experiment further with cold offal. I’m all over the cooked tongue, but have always disliked pate (bleurgh), do you think a solitary cold kidney would be nice? Do you have any cold offal recipes?

*Tiny means dipping a cocktail stick in, taking it out, then stirring it through the sauce, then discarding. Much much less than a single drop. See Aroma-essence, Gritman and  Essential Oil Cookbook. You can make mean flavoured shortbreads by adding one drop of whatever oil to the creamed butter and sugar part of the mix. Do be careful. The essential oil cooking tips have been fine for me and my friends, but our stomachs aren’t sensitive. So you watch out. Or get in touch if you have any questions.

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4 Responses to “This old of heart of mine …”

  1. Rock Salt April 13, 2012 at 1:24 pm #

    I’ve never thought of cooking with essential oil, but I love the idea. The Essential Oil Cookbook may be about to go on my wishlist.

    • offallygood April 14, 2012 at 9:09 am #

      you can make flavoured boozes as well. and ice cream. all the things.

  2. Juls April 14, 2012 at 5:52 am #

    Some Asian shops sell diluted oils specifically for cooking with which works for me, not being one for restraint, that would otherwise end up with awkwardly strong jasminey food! In terms of cold Offal recipes – pates are always a good one (Hugh FW does a killer sweetbread terrine in the River Cottage Meat Book) and with cheeks you can always cook into Bath Chaps or torchons, smoked liver is always awesome if you have the means to smoke something but, no, I have never had a pleasing cold kidney!

Trackbacks/Pingbacks

  1. Surprise Deer Kidney « offallygood - April 18, 2012

    […] wanted to keep the kidney recipe paired down (after all the essential oil excesses – see I can show […]

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