Sweet And Sour Lambs' Hearts
|Dry white wine||1⁄2 Pint (300 Milliliter)|
|Freshly ground black pepper||To Taste|
|Lamb stock/Chicken stock||1⁄4 Pint (150 Milliliter)|
|Canned pineapple rings in syrup||8 Ounce (1 Can, 227 Gram)|
|Sunflower oil/Corn oil||2 Tablespoon|
|Brown sugar||1 Tablespoon|
|Light soy sauce||2 Teaspoon|
Skin the hearts and cut away any gristle and fat.
Cut the meat into thin fingers.
Peel and finely chop the onions.
Put the meat and onions into a casserole with the wine and a very little seasoning.
Cover and cook in a preheated oven, set to 160Â°C/325Â°F, Gas Mark 3 for 1 1/2 hours.
Pour the stock into a measure and add enough pineapple syrup to make a total of 225 ml/7 1/2 oz.
Cut the pineapple rings into neat pieces.
Lift the meat from the wine with a perforated spoon.
Save the wine and onions to add to the sauce.
Heat the oil in a wok or frying pan, turn the hearts in it, then add the wine and onions from the casserole, half the stock and pineapple syrup, the brown sugar and soy sauce.
Heat for 5 or 6 minutes.
Blend the cornflour with the remaining stock and pineapple syrup mixture.
Pour over the other ingredients and stir until a slightly thickened and clear sauce is formed.
Add most of the pineapple pieces and any extra seasoning required.
Heat for 1 or 2 minutes.
Garnish with the last of the pineapple pieces.
Cooked rice and a crisp green vegetable or salad go well with this dish.
Pasta is another good accompaniment.