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Regime Type:

Crunchy Veal Heart

Introduction & Inspiration

Savour the rich textures and deep flavours of this quick and easy gourmet dish. Veal heart serves as the foundation, coated in a savoury veal liver mixture that perfectly adheres the crunchy coarse beef flour coating. Slices of raw bone marrow on top ensure the heart remains nice and succulent during cooking.

I hope you'll give this recipe a try!

X Nic

Recipe Overview

Preparation Time

Less than 30 minutes


Cooking Time

Less than 30 minutes


Serving Size

1 x Crunchy Veal Heart


Main Ingredients:

115g Veal (or Beef) Heart

25g Roast Beef Flour (coarse powder)

25ml Veal Liver

75g Raw Bone Marrow

Salt To Taste

Recipe Instructions

Pre heat the air fryer to 200c.

 

Push the bone marrow out of the bones and chop it into thin slices.

 

Add the veal liver to a high speed blender. Blend the mixture until the veal liver is completely liquidised and smooth.

 

Use a spatula to add the liquidised veal liver to a dish and pour the roast beef flour into another dish.

 

Pat the heart dry with kitchen roll.

 

Using some kitchen tongs, dip the heart into the liquidised liver and coat the heart on both sides.

 

Now, dip the heart into the roast beef flour and use the kitchen tongs to turn the heart slice over in the dish to coat the heart fully on all sides with the flour.

 

Use a spatula to add any remaining liver from the bowl on top of the veal heart.

 

Transfer the heart to an ovenproof plate and place this on a trivet with handles (this will allow you to easily remove the heart at the end of cooking). Sprinkle a little salt over the top of the meat.

 

Place the slices of bone marrow evenly over the top of heart to completely cover it.

 

Once the air fryer has finished preheating, add the trivet and plate to the air fryer and cook for 6 minutes.

 

Once done, remove the trivet and plate from the air fryer. Use a spatula to transfer the veal heart onto a warm serving plate. Pour any cooking juices from the air fryer container over the top of the meat.

 

Enjoy!

Tips

By keeping the top of the heart covered in fat, the heart remains nice and moist.

 

The recipe tastes great using veal or beef heart.

 

Ideally, purchase your meat, bones, fat and offal from pasture raised animals that are Nitrate, Nitrite & Additive Free and use white sea salt or rock salt that contains no anticaking agents or other additives.

 

Check out my Roast Beef Flour recipe for instructions on how to make this.


Another version worth trying is to coat the heart in beef tripe 'rice' and top the heart with beef crackling. Simply adjust the crackling based on how much 'rice' you use for a good PKD ratio.

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