Sweet Heart
From sckewer 12 years ago
- 15 to make
- Serves 2
This is the result of the drunken musings of another cook on what a sweet heart would taste like. I forget why this thought occurred, perhaps I misheard for all I know, anyway I decided to answer that question thus. Read more Normally I'd be against deep frying beef, but beef heart really needs to be cooked fast to avoid destroying the texture and coming out with a weird paste. When it comes out right the texture always reminded me of calamari. See less
Ingredients
- 1/2 lb beef heart shopping list
- 2 tsp nutmeg shopping list
- 3 tsp cocoa powder shopping list
- 3 tsp fresh ground coffee shopping list
- 1/2 tsp white sugar shopping list
- 3 tsp cinnamon shopping list
- 6 tsp crushed chilli shopping list
- 1 tsp black pepper shopping list
- 1/2 cup flower shopping list
- 1 egg shopping list
- an ice bath or frozen metal bowl shopping list
How to make it
- Trim and slice the beef heart into strips, about a quarter centimetre wide.
- Mix the dry ingredients, except the cinnamon pepper and chilli, and beat the egg into a wash.
- If you have heart shaped cookie cutters, use them to cut the strips into hearts, and toss them through the egg wash to coat, followed by the flour and seasoning.
- If you have a deep-fryer bring the oil to 350, otherwise get a deep pan and put about 4-5 centimetres of oil into the bottom and heat it until it sizzles bread crumbs or flour.
- When the oil is ready carefully drop the slices of beef heart into the oil for 30 45 seconds, or until the batter turns golden. Remove the slices into a bowl that has been cooled either in the freezer or an ice bath to stop the cooking process. Mix the chilli cinnamon and pepper together and serve on the side or as a garnish depending on your sweethearts passion for heat, be careful as the cinnamon knocks the chilli up a bit on the heat scale.
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