The chicken hearts we devoured with such enthusiasm at Streat Helsinki left us craving for more. And sure enough, our trusty butcher didn't let us down. The first time I made these as a starter for one of our Sunday lunches I was a bit hesitant. I mean, they're hearts, after all. And look the part too! (There they've been, beating in someone's chest, pumping blood. Left fluttering waiting for that boy's call and then broken after that call never came...) Luckily my own heart wasn't broken by the reception - these stole their hearts too!
These have since become this summer's BBQ hit - The Mane Magician just keeps asking for more...!
These are nothing if not easy. I've made these both au naturel and marinated in red wine but the jury is still out on as to which one's more delicious. They are meaty though, so especially when making these on the BBQ, make sure it's hot and that you give these enough time. Roughly 4 minutes a side it's going to take, at least.
These have since become this summer's BBQ hit - The Mane Magician just keeps asking for more...!
These are nothing if not easy. I've made these both au naturel and marinated in red wine but the jury is still out on as to which one's more delicious. They are meaty though, so especially when making these on the BBQ, make sure it's hot and that you give these enough time. Roughly 4 minutes a side it's going to take, at least.
Feeds 4 as a starter
600 g chicken hearts
(rosemary) oil
salt, black pepper
Red wine marinade:
3 dl red wine
1,5 olive oil
4 big garlic cloves, finely sliced
4 big rosemary sprigs
1,5 olive oil
4 big garlic cloves, finely sliced
4 big rosemary sprigs
If using the marinade, combine the ingredients and let the chicken hearts sit in the marinade for at least a few hours, preferably until the next day. The wipe off the excess marinade, thread onto skewers, season with salt and pepper and grill on either BBQ or a griddle pan. Remember, you want that lovely, slightly charred, golden crust so no poking around!
If you decide to skip the marinade, you can brine the hearts, too. You know, for more flavour.
Brine:
1 l cold water
3/4 dl salt
2 tbsp sugar
Combine the ingredients, stirring until the sugar and salt have dissolved. Add chicken hearts and chill for at least 3 hours. Drain and pat dry. Thread onto skewers (don't forget to soak them first!), brush with rosemary oil, season and grill. For recipe on rosemary oil, please see here.
If you decide to skip the marinade, you can brine the hearts, too. You know, for more flavour.
Brine:
1 l cold water
3/4 dl salt
2 tbsp sugar
Combine the ingredients, stirring until the sugar and salt have dissolved. Add chicken hearts and chill for at least 3 hours. Drain and pat dry. Thread onto skewers (don't forget to soak them first!), brush with rosemary oil, season and grill. For recipe on rosemary oil, please see here.
Serve with salad and this dressing, made with caramelized onions. We finished ours off with crushed, dry roasted nuts.
Dressing:
4 yellow onions
1 tbs butter
a couple of tbsp olive oil
a couple of tbsp olive oil
1/2 tbsp balsamico
1 tbsp sugar
1/2- 1 tsp mustard (depending on your preference)
1/3 tsp sesame (or nut) oil
1,5 dl water
1/2 tsp salt
1/2 tsp black pepper
To serve: crushed nuts (macadamia, cashew and hazelnuts work best)
Peel and thinly slice the onions. Heat oil and butter in a pan. Add onions, sugar and balsamico. Let caramelize over medium heat for 30-40 minutes. Check occasionally that they're not burning. The liquid from the onions along with rest of the ingredients should be enough, but if that's not, add a little more liquid (water). Once they've cooked together and have a beautiful dark golden colour, remove from heat and let cool a little. Purée, add rest of the ingredients and season. Serve at room temperature.
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ANYONE FOR SECONDS?
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