Paprikish of Hearts
This is a new take on a dish - Paprikish of Hearts, Livers and Tongues - that was served at the first ever River Cottage Feast back in 204 for Valentine's Day
4 -6 hearts
2 tablespoons of lard (or olive oil)
1 kg white onions, finely chopped
1 tablespoon smoked paprika
2 tablespoon hot paprika
2 tablespoons concentrated tomato puree plus 100 ml water
Handful of fresh thyme
Salt and freshly ground pepper
TO FINISH AND ACCOMPANY:
Large floury potatoes
Cut the hearts in half lengthways, trim out the course ventricles, and rinse well then pat dry.
Melt half the lard in a heavy casserole and add the onions. Cook gently, stirring occasionally, until they are nicely softened and translucent. Add all the paprika, stir in well and cook for a couple more minutes.
Heat the rest of the lard in a separate pan and brown the meat. Add to the onions, along with the sieved tomatoes and a small glass of water. Add the herbs and bring to a very gentle simmer and put on the lid. Cook over the lowest possible heat or in a very low oven (120 C/Gas Mark 1/2) for at least 2 hours until all the meat is tender. Check occasionally, turning the meat and adding a little water if it looks dry.
When the meat is cooked, replace the pot over a very low heat, if it was in the oven, with the lid removed. Check the consistency of the sauce; it should be thick, unctuous and pulpy. If necessary, cook it for a few more minutes. Adjust the seasoning as necessary.
You could finish the dish by stirring a spoonful of soured cream or just bring to the table to serve with it.
Accompany with either mash or more authentically, large floury potatoes boiled whole in their skins and then peeled. Have soured cream for the paprikash and butter for the potatoes on the table.