This week my column on London Confidential, I can quite honestly say, has quite a chunk about food in it. In fact, one of my favourite food topics – fish and chips. Specifically my blather is of The Fryer’s Delight in Holborn. Anyway, you’ve practically read it now but if you fancied it in the full unexpurgated form here it is.
Ps. I have some chicken hearts I’m going to be cooking at a friend’s place tonight. If anybody has a nice suggestion for something I could do with them please let me know. Right now, they’re sulking in the fridge without a purpose in life.
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Hello love, re: chicken hearts. Haven’t you pan fried them with a splash of sherry vinegar and a little stock and butter to finish off on toast before? Sure you had.
I had duck hearts last year done sort of like schnitzel – so they’d been butterflied, flattened out then flour, egg, breadcrumbs and fried and with sauce gribiche. Maybe chicken hearts too small for that but anyway, a though. X
I had done that before – well remembered – but in my mind I’m thinking of punchy marinades and a grill. Schnitzel sounds lovely but maybe not something I’ll inflict on someone else’s kitchen. X
What did you do with them in the end? Ox heart takes a marinade well but wondered how a chicken heart would do the same?
This is gripping isn’t it? I bet the hits are racking up.
I made a gingery and chilli-packed one with soy, some sherry and sugar. Then a wok did the rest. They were bloody good. Huffington Post will be all over this one, I reckon.