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    Sage Grilled Mushrooms and Chicken Hearts

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    Eddie
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    Sage Grilled Mushrooms and Chicken Hearts

    Post by Eddie on Sat Nov 29 2014, 12:24


    Chicken hearts are wonderfully nutritious. They’re especially rich in iron, zinc, and B vitamins, particularly B12. Chicken hearts are a good introduction to organ meats, for those who haven’t eaten much. The heart, of course, is a muscle and as such, it has a similar texture to other muscles, like the breast, thigh, and leg meats most people love.

    For full instructions for this very tasty food idea and more great low carb recipes check out the great Nutritional Grail site here. http://www.christopherjamesclark.com/blog/sage-grilled-mushrooms-and-chicken-hearts-recipe/#more-3936


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    Mrs Vimes
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    Re: Sage Grilled Mushrooms and Chicken Hearts

    Post by Mrs Vimes on Sat Nov 29 2014, 15:33

    Don't know if I can face chicken hearts but the other recipes have got me drooling. Cheers Eddie.
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    Paul1976
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    Re: Sage Grilled Mushrooms and Chicken Hearts

    Post by Paul1976 on Sat Nov 29 2014, 15:36

    Mrs Vimes wrote:Don't know if I can face chicken hearts but the other recipes have got me drooling. Cheers Eddie.

    I can't face hearts either! lol Think I'd have to substitute with diced chicken breast! Smile


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    Sarah
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    Re: Sage Grilled Mushrooms and Chicken Hearts

    Post by Sarah on Sat Nov 29 2014, 16:47

    Love liver and kidneys but have never had heart, needs long slow cooking I hear. Never seen chicken hearts on sale anywhere.
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    Jan1
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    Re: Sage Grilled Mushrooms and Chicken Hearts

    Post by Jan1 on Sun Nov 30 2014, 17:04

    It's a shame many of us do not always think to use Offal, or perhaps don't like it. This looks a very tasty recipe idea.

    I did a google search for "chicken hearts where to buy uk" and there are some mail order / online firms that deliver. But perhaps some of our members, or readers, have a nearby farmers market, or farm shop where it may be available to buy?

    Just a thought.  Smile

    All the best Jan
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    mo1905
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    Re: Sage Grilled Mushrooms and Chicken Hearts

    Post by mo1905 on Sun Nov 30 2014, 17:34

    The only offal I would eat is liver. However, only with bacon and thick onion gravy ! I love it now but when I was a kid, I hated it.


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    Jan1
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    Re: Sage Grilled Mushrooms and Chicken Hearts

    Post by Jan1 on Sun Nov 30 2014, 17:39

    mo1905 wrote:The only offal I would eat is liver. However, only with bacon and thick onion gravy ! I love it now but when I was a kid, I hated it.

    Liver, bacon and thick onion gravy - now that's good food.

    My dear mum used to cook it  - happy memories  Smile

    I'm no Delia but I do my best and liver is so good for us.

    All the best Jan

    Sharon
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    Re: Sage Grilled Mushrooms and Chicken Hearts

    Post by Sharon on Sun Nov 30 2014, 21:27

    liver with bacon and thick onion gravy is nice to eat in winter months . also it is cheap .
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    Jan1
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    Re: Sage Grilled Mushrooms and Chicken Hearts

    Post by Jan1 on Sun Nov 30 2014, 22:10

    Looking around various recipe's I found this one by 'The Hairy Bikers' - thought it looked good to share.

    Liver and Bacon with onions and gravy - Serves Four


    Ingredients

    450g/1lb lambs’ liver, sliced and fully thawed if frozen
    25g/1oz butter
    2 tbsp sunflower oil
    4 tbsp plain flour
    1 onion, halved lengthways and sliced
    125g/4½oz rindless streaky bacon rashers, each cut into 4–5 pieces
    1 beef stock cube
    500ml/18fl oz just-boiled water
    1–2 tsp tomato ketchup
    salt and freshly ground black pepper

    Preparation method
    1.Rinse the liver in a colander under cold water and drain well on kitchen paper. Melt half of the butter with the oil in a large non-stick frying pan over a high heat.
    2.Put three tablespoons of the flour in a large bowl and season with salt and freshly ground black pepper.
    3.Coat half the liver in the seasoned flour, shake off any excess, then fry each slice in the hot fat for 1–2 minutes on each side until lightly browned, but not completely cooked through.
    4.Transfer the slices to a plate and repeat with the remaining liver.
    5.Reduce the heat and melt the remaining butter in the same pan. Add the sliced onion and cook for a minute or so, stirring to separate the layers
    6.Add the bacon to the pan and cook, stirring from time to time, for 8–10 minutes or until the onion is pale golden-brown and the bacon is beginning to crisp.
    7.Sprinkle the rest of the flour over the onion and bacon and stir it for a minute or so.
    8.Dissolve the stock cube in the just-boiled water and pour slowly into the pan, stirring constantly.
    9.Bring to a simmer and cook over a medium heat until the gravy is thickened. Add a dash of tomato ketchup and season with salt and freshly ground black pepper.
    10.Return the liver to the pan with the onion gravy for just 1–2 minutes to warm it through and finish cooking.
    11.Serve the liver and bacon with some mash and freshly cooked greens

    As a word of caution, the recipe does contain a little flour and tomato ketchup - so if you need to keep a check on blood sugar levels ............?

    Anyway as with any recipe - they can always be amended slightly to suit.

    Enjoy

    All the best Jan

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