Cuisine - - FIONA SMITH -


Marcus Rin­grose, friend of Cui­sine pho­tog­ra­pher Aaron Mclean, makes the most de­li­cious heart skewers, that are loved by every­body who tries them. He doesn’t tell peo­ple what they are at first (as this in­stantly puts them off), in­stead let­ting them en­joy the flavours be­fore sur­pris­ing them with the in­gre­di­ents. These are great to pass around as they are, or to make them into an en­trée try with the cucumber and feta. If serv­ing them with the feta, re­duce the salt in the heart to 1 tea­spoon.

1kg ox heart

2 ta­ble­spoons cumin seeds 1 ta­ble­spoon Sichuan pep­per­corns 1 tea­spoon chilli flakes

2 tea­spoons sea salt

2 ta­ble­spoons Shaox­ing rice wine 1 ta­ble­spoon Chi­nese black vine­gar

or bal­samic vine­gar

1 ta­ble­spoon sesame oil or peanut oil

Trim any fat and sinew from ox heart and cut into 2cm cubes.

Coarsely grind the cumin, pep­per, chilli flakes and salt in a pes­tle and mor­tar, then rub this into the heart. Put it in a bowl, add Shaox­ing rice wine, vine­gar and oil and put in the fridge overnight, or for at least 2 hours.

Soak bam­boo skewers in wa­ter for a few hours or overnight. Pull the heart out of the mix an hour be­fore cook­ing and skewer away! To cook, heat a bar­be­cue to very hot. Cook the skewers for about 3-4 min­utes un­til nicely seared and still medium rare.

CUCUMBER WITH DILL & WHIPPED FETA 1 tele­graph cucumber

½ tea­spoon salt

2 tea­spoons caster sugar

2 ta­ble­spoons rice vine­gar 200g creamy goat’s or cow’s milk feta 3 ta­ble­spoons goat’s or cow’s milk ¼ cup fresh dill, chopped

1 tea­spoon sesame oil

Cut the cucumber into slices, put in a colan­der and toss with the salt. Leave to drain for 10 min­utes, toss­ing once or twice.

In a bowl, com­bine the sugar and rice vine­gar, toss through the cucumber and set aside. Put the feta in a bowl with the milk and mash and whip un­til smooth and creamy (you can do this in a food pro­ces­sor if you like).

To serve, spread a lit­tle feta on each plate and top with slices of cucumber, fresh dill and a driz­zle of sesame oil. Serve with the ox-heart skewers.

MATCH WITH Valde­spino Dry Amon­til­lado Tio Diego sherry. It’s nutty, per­fumed and not too sweet.

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