Curry Recipes Online
Curry Chat => Talk About Anything Other Than Curry => Topic started by: Peripatetic Phil on March 18, 2017, 09:46 PM
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I no longer remember what it was that inspired me to cook a couple of braised sheep's hearts last week, but I suspect that it may well have been reading Mme. Saint-Ange's detailed explanation of how to braise. To my disappointment, the sheep's hearts (probably lamb's hearts, from their size) were too small to stuff, so this week I bought a couple of decent-sized pigs' hearts, cut the internal walls to create a single cavity, and stuffed them with Paxo sage-and-onion stuffing, deliberately made on the dry side (off-topic : am I the only one to think that freshly-made raw stuffing is infinitely more tasty than the same thing once it has been cooked ?). I then prepared a bed of finely cut red onions and streaky bacon with beef dripping (cooked until the onions were really soft), added 3/4 pint of
Knorr Corbell J
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(off-topic : am I the only one to think that freshly-made raw stuffing is infinitely more tasty than the same thing once it has been cooked ?).
** Phil.
100% agree with you there Phil, I always make my own stuffing,(for everything that needs stuffing, Lamb, Pork, Chicken, etc.) Much better than the bought stuff. And now you have me thinking about pig's heart, which I haven't had for about 20 or 30 years ;D
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Here in Goa there is a traditional dish called SORPATEL which includes pigs heart, liver and pork meat ( belly) It's a rich spicy hot dish that I think a lot of you would enjoy. Look it up on Youtube
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Sounds very nice; I may well give it a go. Many thanks for the pointer.
** Phil.