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Coeur CoriandreHearts are usually braised slowly for several hours as they tend to be dry. IN this French farmhouse recipe they are marinated in lemon juice before being braised in an apple and cider sauce, with an unusual spicing of coriander.


serves totaltime preptime marinatingtime cookingtime
4 persons 2 hours
20 minutes
20 minutes 30 minutes 1 hour
30 minutes


{tab Ingredients}

  • 4 Lamb Hearts, or
  • 2 Calf Hearts
  • I medium Lemon, juiced
  • 225 grams Onions
  • 2 medium Apples, cooking
  • 3 tablespoons Plain Flour
  • 40 grams Butter
  • Salt & Black Pepper
  • 2 Bay Leaves
  • 150 ml Cider
  • 1 teaspoon Coriander Seeds
  • 1 teaspoon Caster Sugar
  • 2 slices Lemon, unpeeled

{tab Instructions}

  1. Cut the heart in slices, about 1 cm thick, and remove all fat, gristle and blood vessels.
  2. Put the slices in a basin with the lemon juice and leave to marinate for 30 minutes.
  3. Meanwhile, peel and slice the onion and the cored apples.
  4. Dry the heart slices and coat them with flour, then fry them in butter in a flame-proof casserole over high heat.
  5. Add the onion and continue frying until pale golden.
  6. Season well with salt and pepper.
  7. Add the bay leaves and the cider.
  8. Cover the heart slices with the apple and sprinkle them with coriander seeds and sugar.
  9. Lay the lemon slices on top of the apple.
  10. Put the lid on the casserole and simmer over low heat on top of the stove or in a pre-heated oven, at 150˚C, for about 1 hour or until tender.
  11. When cooked, remove the lemon slices and bay leaves and stir the apple slices into the sauce.
  12. Serve the casseroled hearts with creamed potatoes.


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