Yesterday we had quick-cooked veal heart. Today we had slow cooked veal heart. Me and Mr Stupendous Snooker think that this is the best veal heart recipe we’ve done yet.
For me it was a couple of firsts. I’d never roasted a heart before. I’d never made stuffing from scratch before either. Neither had I put a bin bag on the floor to do cooking and baking on so I didn’t miss very much of the snooker.So this was my set-up:
What you can see on the floor is a bowl of Spring stuffing, a crock pot, a heart , a lemon, a packet of breadcrumbs (I am bad), a grater, tomato puree and the round things to the back are raw cookies, waiting to go in the oven. I thought the bin bag idea was GENIUS.
To the recipe – if you don’t have a heart that you’ve already taken the chamber walls out of, then do so. Or get your butcher to do it. If you haven’t and don’t want to do it yourself. Don’t worry, you can put the stuffing in each chamber and have a multi-chambered heart. Like a tomb. If you need to trim any tubes or gristle from your heart, do so now.
Next make the stuffing. I called it Spring stuffing because I wanted really fresh and zingy flavours to go with the taste of the veal.
You want to mix together:
- 100g breadcrumbs
- zest of 1 massive lemon and its juice
- 1tbsp tomato puree
- a few shakes of Magi seasoning (or Worcester or soy sauce)
- 1 heaped tsp dried parsley
- torn leaves of most of a supermarket basil plant
- one large mushroom (grated on the zester)
- one stick celery (ditto)
Mix it all together, it will go a bit sticky. If you don’t think your lemon is large enough (look at the corker in the picture), then use two.
You will now need a packet of vine leaves and string.
First stuff the cavity/ies of your heart. Hold it together in your hands and then gradually wrap vine leaves around it. If you’re having trouble holding it together, tie it up with string. Then wrap the vine leaves around it. The vine leaves will help to keep the heart moist while it is roasting in the oven. If you don’t want to include them, wrap the heart in bacon and make sure it is covered with foil.
So wrap the vine leaves around the heart. I used most of the packet, you want the layer to be quite think so the leaves closest to the heart impart all their flavour to the meat. We’ve done this vine leaf trick before on pheasants and it really does make them lovely. You could do it on a chicken!
Then tie everything together with string again. I went for the three strands approach, you can use as much as you like.
Pop it in your pan and roast in the oven for 2 half to 3 hours. The temperature should be a Gas Mark 4 (190C).
And that’s what you end up with. I carved it laterally, so the slices had stuffing in the middle. YUM! We ate some with kale and broccoli in the evening and there was enough left for both of us to have cold for lunch the following day.
Six meals. One heart. True Love.