For the stuffing:
1 large free range egg
300g brown breadcrumbs
30 dried mixed mushrooms
200g chestnut mushrooms
200g smoked bacon lardons
1 x large onion
Ground black pepper
3 garlic cloves
1. Fry the bacon.
2. Remove the bacon and fry the garlic, onion and both mushrooms, gently add butter and oil if needed.
In a bowl mix the breadcrumbs, egg, parsley, bacon and mushroom mix, season and combine to form the stuffing.
For the ox heart:
1 x ox heart (trimmed of most but not all of the fat and the stringy hard parts)
500ml fresh beef stock
Salt & pepper
2 fresh bay leaves
½ bottle of red wine
1. Brine the heart in salt water (approx 30 mins).
2. Stuff the heart and tie tight.
3. Brown the heart in the casserole dish.
4. Add the wine and boil to burn off some of the alcohol.
5. Add the stock, carrots, leeks and season.
6. Broil on the hob for approx. 30 mins, put a piece of baking paper under the lid to form a tight seal.
7. Then in the oven at 160 C for approx. 30 mins.
8. Then remove the lid and roast at 180 C for approx. 10 mins.
9. Leave to rest before serving. (approx. 20 mins)
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100g plain flour
3 large free range eggs
200ml semi skimmed milk
1. Preheat the oven to 200 C fan.
2. Put the flour in a bowl, add the herbs, season and make a well.
3. Mix the milk and the eggs, beat lightly.
4. Slowly add the egg mix to the flour.
5. Finely slice the sage and stir them though the mix.
6. Put a spoonful of oil into each hole of a 12 hole cake tin.
7. Heat the oil in the over.
8. Add the Yorkshire pudding mix into each hole and cook for approximately 20 minutes, until golden and well risen.
I always use an electric hand whisk to make my mix, I find I get a better rise.
500ml fresh beef stock
2 x Oxo stock cubes, beef
1 x Knorr beef stock pot
1 tbsp. Flour
1. Heat up the tin used for the heart on the hob and sprinkle in the flour, cook.
2. Add the stock, then the port and season to taste.
3. Add redcurrant jelly to taste.
4. Add the thyme and leave on the lowest heat until ready to serve, stirring occasionally.
500g Brussel sprouts
2 x leeks
2 x garlic cloves
75g pancetta lardons
1. Finely slice the shallots, sage, Brussel sprouts and leeks.
2. Gently fry the sage garlic, pancetta and shallots in a pan with the butter and season.
3. Add the leeks, when they start to soften add the spouts, cook for approx. 3 minutes.
4. Season to taste.
30 baby carrots
1. Peel and trim the baby carrots, leaving on part of the green.
2. Bring a pan of salted water to the boil and add the carrots for approximately 3 minutes.
3. Heat a large knob of butter in the frying pan, add the carrots and thyme and fry for approximately 8 mins until golden.
2 large onions
750g maris piper potatoes
2 x fresh bay leaves
Fresh chicken stock
1. Preheat the oven to 150 C.
2. Finely slice the onions and potatoes with the mandolin.
3. Soften the onions in a frying pan with the butter, oil, herbs, bay leaves and season well, don’t stir too much to let the onions caramelize.
4. Grease the cake tin with butter.
5. Lay one layer of potatoes, season and brush with butter, add the layer of onions, repeat until the tin is full ending with a layer of potatoes.
6. Top with the bay leaves, add stock.
7. Cook for approximately 30 minutes.
8. Increase the temperature to 200 C for 15 minutes to brown the top, serve in the dish.
100g sugar snap peas
100g green beans
100g garden peas
1 small head of broccoli
1. Prepare the vegetables.
2. Bring a large pan of water to the boil with a little salt.
3. Boil the vegetables for approximately 5 minutes.
4. Drain, season and add a little lemon zest
2 x large turnips
1 x small swede
2 x garlic cloves
250ml double cream
Caws Cenarth Caerfilli Cheese
1. Preheat the oven to 180 C.
2. Slice the vegetables with the mandolin.
3. Gently fry the garlic, add the cream and thyme, bring the boil, and then place to one side, when ready to use, strain.
4. Player the vegetables in a baking dish season well, pour over the cream.
5. Cover with foil and bake for 1 hour, remove the foil, top with a handful of grated cheese and breadcrumbs and continue to bake until golden, approximately 20 minutes.