Sheep’s Pluck in sweet-and-sour sauce recipe by Gottfried Mocke served with fresh ciabatta and paired with Cape Chamonix Chardonnay Reserve wine.
Ingredients
1 sheep's heart, sliced
2 sheep's kidneys, sliced
60 ml water
1 sheep's liver, diced or sliced
saIt and freshly ground black pepper
40 ml cake flour
50 ml brown grape vinegar
40 ml white sugar
Recipe
Serves 4-6
Place the heart, kidneys, and water in a pan and cook over moderate heat ('add a touch of vinegar'). After about 10 minutes, add the liver and cook for another 10 minutes. Add salt and pepper and stir well. Combine all other ingredients, add and mix well. Allow to simmer for 5-10 minutes. If the mixture is too thick, add a bit more water.
Serve with fresh ciabatta.
Wine Pairing
Cape Chamonix Chardonnay Reserve
Cook’s Note
'The balance of sweet and sour in this traditional harslag dish depends on individual preference; add a sprinkle more sugar or a dash more vinegar, depending on your taste.'