Ingredients
- 1 ox heart
- 20 ml oil
- 1 pinches sugar
- 1 splashes vinegar
For the horseradish cream
- 200 g piece horseradish
- 100 g crème fraîche
- 1 lemon, juice only
To serve
- warm pitta bread
- 1 bunches watercress, leaves picked
Method
1. For the horseradish cream: peel the horseradish and, using a zester, grate it onto a chopping board. Sprinkle a little salt on the grated radish and leave for 10 minutes.2. Chop or grind the grated horseradish into a very fine paste, then mix with the crème fraîche and a few drops of lemon juice. Taste and season accordingly with salt and freshly ground black pepper. The flavour will improve over time as the ingredients blend and the sauce will thicken slightly as the lemon curdles the crème fraîche. Set aside until serving.
3. With a sharp boning knife, cut off the fat and outer skin from the ox heart. To do this, you need to stick the point of your knife very slightly under the skin and ease it off without taking too much of the precious flesh. Next cut a slit, from the top to the bottom, and open the heart. The inside is full of lots of tubes, muscles and connecting tendons, which all need to be cut out.
4. Cut the trimmed heart into 1cm slices, then take about 400g of the slices and cut them into thin shreds across the piece. Put in a bowl and set aside.
5. Heat a heavy-based frying pan until smoking hot and add the oil. Season the shredded heart with salt and freshly ground black pepper. Add to the pan and sprinkle with sugar and vinegar. Cook for 1 minute, then remove to a warmed dish.
6. To serve, cut open a warm pitta bread and spread with horseradish cream. Add some watercress and pile the meat into the cavity.
No comments:
Post a Comment