| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
Sainsbury2, Sainsbury’s |
4 |
servings |
INGREDIENTS
| 1 |
tb |
Olive oil |
| 4 |
|
Rashers smoked back bacon; diced |
| 1 |
sm |
Onion; finely chopped |
| 1 |
|
Clove garlic; crushed |
| 25 |
g |
Fresh white breadcrumbs; (1oz) |
| 2 |
tb |
Freshly chopped parsley |
| 1 |
tb |
Lemon juice |
|
|
Salt and freshly ground black pepper |
| 2 |
|
Lambs hearts |
| 15 |
g |
Butter; (1/2oz) |
| 1 |
sm |
Onion; very finely diced |
| 150 |
ml |
Beef stock; (1/4 pint) |
| 1 |
tb |
Parsley |
INSTRUCTIONS
FOR THE STUFFING
FOR THE STUFFING
FOR THE SAUCE
FOR THE SAUCE
1. Preheat the oven to 190°C/375°F/Gas Mark 5.
2. To make the stuffing, heat the oil and fry the bacon, onion and garlic
for 4-5 minutes, until golden.
3. Remove from the heat and stir in the parsley, lemon juice and seasoning.
4. Press the stuffing into the heart cavities and place in a lightly oiled
ovenproof dish.
5. Bake in the preheated oven for 45-50 minutes.
6. Meanwhile to make the sauce, melt the butter and fry the onion for 4-5
minutes until browned. Add the stock, parsley, blended cornflour and
seasoning to taste.
7. Bring to the boil and simmer gently for 2-3 minutes until thickened and
clear.
8. Serve the hearts sliced with the sauce poured over.
Converted by MC_Buster.
NOTES : Try this economical "hearts" recipe with a difference. Delicious
served with creamy potatoes and baby vegetables.
Converted by MM_Buster v2.0l.
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