cooklybookly
favorite
print
rate
Grilled Ox Heart with Pickled Walnuts

Grilled Ox Heart with Pickled Walnuts

A couple of weeks ago, we posted a picture of a pig's head on Instagram, as a statement to show our commitment to nose to tail eating. Out of respect for the animal and the environment, at T&G, we believe that nothing should go to waste. We've even got a recipe on this very blog, thanks to Andrew Clarke.


The feedback was pleasingly positive, with plenty of people echoing and applauding this approach. And so it got us thinking about some of the other unusual cuts we sell, with regards to the BBQ season.

Burgersbangers and supreme hulks of Galician and UK Dairy steak are of course excellent options to throw down over the coals. But there are some great alternatives out there.


One such option is Grilled Ox Heart Buns with Pickled Walnuts. Check the recipe here



Found in Richard H. Turner's PRIME, this is an easy introduction to the world of BBQing offal. The recipe itself is by the mighty chef, Fergus Henderson. And he served this fantastic sandwich up at the very first Meatopia in the UK.


A lot of the work is probably done by the acids in the marinade to be honest and as ox heart is also fairly lean - once trimmed that is - this really does need the merest of flashes on a roaring hot grill. 3 minutes max on each side, otherwise the heart will become too tough. Get the guessing game going too. The unsuspecting crowd will be pleasantly surprised. In fact, we reckon they will luuuuurve it.


Richard H. Turner is an acclaimed restaurateur with an unwavering passion for food. James George is a man who knows and loves his trade – he’s a keen advocate of traditional cutting methods and butchery. Together, they formed Turner & George to bring back to the high street the same quality and consistency of meat found in Richard’s kitchens.

Grilled Ox Heart with Pickled Walnuts

favorite
print
rate

A couple of weeks ago, we posted a picture of a pig's head on Instagram, as a statement to show our commitment to nose to tail eating. Out of respect for the animal and the environment, at T&G, we believe that nothing should go to waste. We've even got a recipe on this very blog, thanks to Andrew Clarke.


The feedback was pleasingly positive, with plenty of people echoing and applauding this approach. And so it got us thinking about some of the other unusual cuts we sell, with regards to the BBQ season.

Burgersbangers and supreme hulks of Galician and UK Dairy steak are of course excellent options to throw down over the coals. But there are some great alternatives out there.


One such option is Grilled Ox Heart Buns with Pickled Walnuts. Check the recipe here



Found in Richard H. Turner's PRIME, this is an easy introduction to the world of BBQing offal. The recipe itself is by the mighty chef, Fergus Henderson. And he served this fantastic sandwich up at the very first Meatopia in the UK.


A lot of the work is probably done by the acids in the marinade to be honest and as ox heart is also fairly lean - once trimmed that is - this really does need the merest of flashes on a roaring hot grill. 3 minutes max on each side, otherwise the heart will become too tough. Get the guessing game going too. The unsuspecting crowd will be pleasantly surprised. In fact, we reckon they will luuuuurve it.


Richard H. Turner is an acclaimed restaurateur with an unwavering passion for food. James George is a man who knows and loves his trade – he’s a keen advocate of traditional cutting methods and butchery. Together, they formed Turner & George to bring back to the high street the same quality and consistency of meat found in Richard’s kitchens.
Our social features are coming soon