Sample recipe from: Cheap and tasty: Chinese stew

Judging from some of the ingredients this seems to be a sort of sweet-and-sour dish.

4 servings.
Time: 1 hour.

300 g hearts (presumably either sheep, pig or beef hearts are suitable)
2 tbs butter/margarine
1 1/2 tbs vinegar
2 tsp sugar
1 cube meat bouillon
200 ml pineapple juice (from the can that’s lower down on the list) and water (if there isn’t enough juice)
1 clove garlic, crushed
2 tbs Chinese soy sauce
75 g celery stalk, chopped
1 can (400 g) bamboo shoots
1 can (225 g) pineapple in pineapple juice
1 tsp potato flour or cornstarch, optional

Cut the hearts onto strips and brown in the hot butter. Add vinegar, sugar, bouillon cube, water and pineapple juice and cook, covered, for 20 minutes.

Add the celery and continue cooking for 15 minutes.

Add the babboo shoots and pineapple pieces and heat through. If you want a thicker sauce, thicken it with potato flour*.

Serve with steamed rice.

*Take a little bit of sauce and stir the flour into it to make a smooth paste, then stir into the stew to thicken.

Sample recipe from Small dishes…: Sweetbreads

It is slaughter season in Iceland, but while I know I can get all the liver, hearts, kidneys and tripe I want, I don’t remember ever seeing sweetbreads in an Icelandic meat counter. I would like to try them, though, so even if I don’t choose this as the recipe of the week, I think I will see if I can have them specially ordered for me.

150 g sweetbreads (it doesn’t say from what animal, but veal is probably what the original authors had in mind)
1 tbs flour
Salt and pepper
1/2 to 1 tbs butter
50 g fresh mushrooms
1/4 can of asparagus
100 ml Hollandaise-sauce

Wash and trim the sweetbread(s). Slice and roll in a mixture of flour and salt/pepper. Set aside for a while to let the slices dry a bit.

Wash and trim the mushrooms. Melt part of the butter in a frying pan and fry the mushrooms at low temperature. Warm the asparagus according to instructions on the can (?). Make the sauce according to instructions on the packet (if I were to make this, I think I would like to try my hand at making the sauce from scratch).

Fry the sweetbread slices at medium temperature until well browned.

Arrange on a plate with the mushrooms, asparagus and some poached potatoes sprinkled with parsley and serve the sauce on the side.