Pig-heart stew
Pig-hearts cost 30c each. Bernard Muscat's wine recommendation: a red wine with good acidity would be in order here – Spanish Bodega Navajas Tinto (2004) from Carnaby Wines.
For 4 people, you will need:
Two pigs’ hearts (cut in quarters by your butcher), 400g of onion (peeled and chopped), 200g of carrots (scraped and diced), 120g of frozen peas (or the same weight in shelled fresh ones when in season), 500g of potatoes (scraped and diced), 800g of tomato pulp, three tablespoonfuls of kunserva, salt and pepper, a large glassful of red wine, a small glassful of water, three bay leaves, a clove of garlic (peeled and finely chopped), a pinch of ground nutmeg, a pinch of mixed spice, cooking-oil.
In a heavy-based casserole pot, seal the hearts in hot oil, then add the garlic, nutmeg, mixed spice and bay leaves, cooking for a further few minutes. Add a dash of wine to keep them from sticking to the pan. Remove the hearts from the pot, add the onion and soften it in the juices. Add the carrots, peas and some of the wine and cook them for 10 minutes. Return the hearts to the pot with the rest of the wine, the kunserva and tomato pulp, the water and potatoes, and season with salt and pepper. Bring the pot to the boil, turn the heat right down, and leave it to simmer for around two hours.
Tongue
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