[cheebacheeba]

I'm trying a new recipe...something I just got in my head, now, some of you might think it's a little weird.
It's lambs heart, stuffed.
If you're one of those people that aren't into organs, that's understandable - though I will say in my experience, the heart being a muscle it's more like meat in texture than organs/offal.

So, I haven't done this yet...I'm still working out a few kinks...
This is part of an email talking to a friend, I'll alter anything that doesn't make sense:

"Got the lambs hearts...revised my recipe a tad...
Gonna cut some of the middle out of them to make space for stuffing, put in the marinated artichoke hearts, some bocconcini, oregano and thyme from the garden, yellow capsicum and some zucchini inside with perhaps just a few bread crumbs, so essentially it's going to have the italian roasted veggies theme going on...then wooden-skewer 'em shut, throw 'em into a pre-heated oven relatively high heat while I make the sauce, I MAY sit them in some canned tomato and occasionally baste them with that...not certain on that factor yet though.
The sauce I'm going to make by cooking up the inner heart meat on a frypan with some actual butter, to base it on blood so to speak...Then adding a little veg stock, some roasted garlic I did on the foreman grill, some fresh rosemary we stole from tims neighbour, and the red wine (just a cheap merlot) and gradually letting that reduce.
Towards the last 5 minutes I'll be adding some CHERRIES *which was a kind of cool decision anna and I came to while shopping*
Gonna sit them on some sliced cream/leek/chive potato and celeriac mash, the sauce over the top of the hearts.
I'm not really sure how it's gonna turn out...I'm only going on bits and pieces I know about and my personal taste and my knowledge thus far, but it sounds nice and yeah hope it goes well."

So yeah just thought I'd share something a little different with you guys,
and once again bring my favourite thread to the front page for a while.

- B.