I’m a strong proponent of the nose-to-tail eating. Whenever I find less common cuts in my supermarket, I happily accept the challenge. Today, I found chicken hearts. This piece of offal has a strong individual flavor and a dense texture. Soft parsnip mash, tart grape jelly and candied celery turn crunchy, pan-seared hearts into a sophisticated dish.
Tarragoned parsnip mash: Boil parsnip in water tasted with salt and tarragon until tender. Mash and press through a sieve. Mix with cream cheese.
Candied celery: Dice celery finely. Simmer in water, sugar and white aceto balsamico for a couple of minutes.
Chicken hearts: Sear chicken hearts in a hot pan. The frying time amount to approximately 8 minutes. Season with salt and black pepper.
Assembly: Place the hearts on the mash next to the celery and grape jelly. Decorate with cress leaves and blossom.