We’re going to try starting up a new tradition – Nose To Tail Tuesday! Will any of you be brave enough to join us? There are lots of ways to incorporate organ meats into meals so that you don’t even notice them. I actually love liver cooked just like steak and Dom will eat this too as part of a mixture of other things. But it’s obviously not to everyone’s taste. One of the easiest ways to disguise the taste is in a meat loaf recipe.
This week we’re having another go cooking Heart! Last time we tried it worked out really well. If you would like to join us with this challenge then catch up with us next Monday and post your pics on Facebook or Instagram with hashtag #organmeatmonday.
- 1 whole beef heart (about 1.5kg)
- 1 medium onion finely chopped
- 2 cps of mushrooms
- 4 tbsp bacon fat (or other cooking fat)
- ½ cp bacon bits (precooked crispy bacon bits)
- 8 cups spinach (before cooked) or whole 300g bag
- 6 cloves garlic
- ¼ tsp salt
- Saute the onions and mushrooms in the lard until soft and browned, add the bacon bits, spinach and garlic and cook for couple of minutes. Remove from heat.
- Sear the heart piece for approximately 3 minutes on each side then place in oven roasting dish and spoon the "stuffing" onto the heart. Of course if you have a whole heart you can roll up the heart (as it will most likely have been cut open flat when you buy it) and tie together with butchers twine like the original recipe.
- Preheat oven to 180 degrees and then roast for 40 minutes for medium rare (but check it because I ended up with it more well done than medium rare).