As promised, today I am continuing with our family favorites. And next recipe I am going to share with you is Lamb Heart Stew with Prunes and Mediterranean Veggies. What I like about it, is that lamb hearts are very cheap and at the same time quite unusual in terms of taste, it is also very easy and flexible recipe and allows various modifications depending on my fridge content. As I already mentioned, my cooking is not the high cuisine and I am all for corners cutting and time saving tricks. Here I can use my favorite frozen chargrilled veggie mixes. Almost every major supermarket sells those, some call it Mediterranean Vegetables Mix, others call Chargrilled Vegetables Mix. As soon as the vegetables pack contains aubergines and peppers, it will suit. Usually, those also have courgettes, onions and some add tomatoes. If you have more time on your hands, you can prepare your own mix out of fresh vegetables, but the chargrilling really adds to the taste of this dish.
Lamb Heart Stew with Prunes and Mediterranean Veggies
Ingredients for a rather big casserole:
- 6 lamb hearts (800-900g)
- 1 large onion
- 2 garlic cloves
- 3 large potatoes
- 400g of chargrilled Mediterranean vegetables, frozen (can be replaced with the mixture of chargrilled or sauteed aubergines and sweet peppers with optional courgettes and additional onions)
- 1 can, ~ 400g of chopped tomatoes preferably with some herbs (or add separately to your taste)
- 8-12 large prunes (depending on your taste for sweeter things in sour dishes)
- 25g honey
- salt and pepper to taste (I usually add 1tsp of salt and 1/2 tsp of black pepper)
- couple of bay leaves
- some butter for hearts browning
Cut hearts into medium sized pieces. Heat some butter in the pan, add finely chopped onions and cook until soft. Then add lamb hearts. Brown the mixture and add finely chopped garlic towards the end.
Put half of the meat at the bottom of the large oven proof casserole dish and lay medium cut potatoes on top, then put a layer of the meat again and all your prunes on top.
Finish with the layer of the veggies.
Mix together chopped tomatoes, honey, herbs (if using), salt, pepper and a cup of hot water or stock. Add to the casserole, stick the bay leaves inside. Cover with the lid and place into the heated oven. Cook at about 180C for an hour and a half.
Remove bay leaves before serving.
OK, now it's time for something sweet!
As a kid I liked crepes with various fillings, but, as an adult, I found those quite a pain to cook because they take quite some time to make. Somehow supermarkets versions didn't hit my taste buds. So, in my favorite fashion of cutting the corners and fusing different cuisines together, I came up with this alternative recipe.
Lazy "crepes" or samosa parcels with cream cheese
- 350g frozen sweet cherries or blueberries
- 1 small 180g pack of Philadelphia cheese
- 1 pack 98g Birds Semolina
- 2 Tbsp sugar (optional, if the berries are not sweet enough)
- 1 pack of spring rolls pastry sheets (sold in all major UK supermarkets or Asian stores)
- powdered sugar and creme fraiche for serving
- vegetable oil for frying.
Defrost berries or cherries and get rid of the liquid juices, if any, after the defrosting. Defrost pastry sheets (when buying, please, ensure those are not made out of the rice paper, because those are intended for summer rolls and can't be fried).
Mix together berries, semolina, cheese and sugar for the stuffing. Use about one heaped table spoon of staffing for each parcel. Wrap tightly. You can make either little triangle parcels or small rolls.
Fry until golden in the heated oil. Place on the paper towel, when they are ready, to get rid of excessive oil. Serve sprinkled with the powdered sugar and a spoon of creme fraiche.