BBQ Ox Heart & Pickled Walnut Salad

This recipe is from chef Tom Ryalls and has a special place in his heart (ahem!) as it, or a similar version, was often on the menu at St. John Bread & Wine where he worked for many years.

This is going to be a large platter piled full for sharing at a bbq for about 6/ 8 people or as a starter or part of a larger meal.

First catch your cow… Obviously we are joking. We often have fresh heart in store!

Trim the heart of any of the hard white fat and break down into rough lobes, you may need to trim more sinew off as you go, don’t be afraid of losing too much- the chefs at Bread & Wine would save this trim and put it through the mincer and use it to make staff food with every now and then! Ox heart cottage pie anyone?! Alternatively your dog would probably appreciate any scraps.

Once you have some manageable chunks you can start slicing; as thinly as possible. You can chill well for better handling- put in the fridge for a few hours or overnight, some chefs even freeze chunks for a couple of hours and then slice. Heart is pure muscle, so protein dense that it freezes well (but not once sliced).

The aim is to achieve small slices or strips, as thin as possible.

Once sliced, use some of the vinegar from the pickled walnuts to marinade the ox heart slices in, along with a moderate slug of olive oil and leave to marinate overnight

Meanwhile, make the dressing;.

Slice cross section rounds of about 7 pickled walnuts and very thin rounds of shallot (use a mandolin if you have one).

Gently mix these two and add a tablespoon of drained capers, the same of Dijon mustard and add some of the pickle liquid from the walnut jar and a good slug of olive oil. Check for seasoning it may not need salt but probably some black pepper and stir. We’re aiming for an oily,  chunky dressing. If it needs more of a vinegary kick use some from the caper jar.

Prep your salad. If you can find some young dandelion leaves free of dog pee then great if not then shop bought watercress and/ or rocket is also very good, I like a bit of chicory too.

Now ready your bbq. The hotter the better for this really, just after the flames have died down after lighting, hot thick metal bars help too.

Have your marinated heart ready out of the fridge, mix well and then lay pieces out on to a large plate or tray, about 6 pieces per person, sprinkle with fine sea salt.

Get your pickled walnut dressing, a good tablespoon of warm red roasted onions (see below – and some beetroot if using) and some salad leaves into a large bowl.

Working quickly with metal tongs one by one put as many pieces of heart as possible onto the grill and cook for about a minute. Watch as they turn opaque, flip with the tongs, they’ll cook quickly, should only take 2/3 minutes total depending on how thinly you managed to slice. Err on the side of undercooking, as there’s no fat, it can dry out.

As they cook, toss the hot pieces straight into the salad bowl and some cooking juices will mingle with the dressing, repeat til you’ve cooked enough and give the whole thing a steady fold, turning out on to a warm platter

I’d drink a nice Gamay or Pinot Noir with this and you should listen to Erma Franklin – Piece of My Heart while grilling and eating!

Roast Red Onion (RRO)

It’s worth making a large batch of these as they keep well and are useful in loads of salads, braises, pasta sauces, with cheese on toast…the list is literally endless!

6 large red onions
Olive oil
Sherry vinegar
Salt
Black pepper

Peel and halve your onions, chop into finger nail-sized chunks.

Toss well in olive oil and salt and cook on a tray covered with foil at about 160/ 170 C for 40 mins then carefully peel off the foil (watch out for steam) and cook for another 10 till all the juices have evaporated and the onions have started to caramelise, this can take a bit longer sometimes.

Stir in some Sherry vinegar while still warm and leave to cool.

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