Le Tete x Chips! Eating Hearts
Archive > Issues > Issue #4: Love > Eating Hearts

Eating Hearts

For our Love issue, Giles Edwards, the owner and chef at nose-to-tail restaurant La Téte has devised dishes fit for the Queen of Hearts.

La Tete Ox heart with beetroot

Grilled Ox Heart, Beetroot & Watercress


1 cleaned beef ox heart, thinly sliced and marinated in balsamic vinegar and garlic
1 small beetroot, peeled and grated, RAW
Handfull of watercress
1 t capers
1 T chopped parsley
1 t Dijon mustard
Healthy amount of olive oil
Salt and pepper

For the dressing
65 ml Dijon mustard
65 ml white wine vinegar
300ml olive oil
1/2 lemon juiced
1 clove garlic micro planed
Salt and pepper


In a blender, blend Dijon, vinegar, lemon juice and garlic and slowly emulsify the olive oil into it until you get a lovely mustardy vinaigrette. Set aside and keep for later. This dressing can be used on salads, vegetables and meat and can keep for up to 3 days in the fridge.
On a hot braai or griddle pan sear your heart quickly, then place in a bowl with beetroot, capers, chopped parsley and a good dollop of mustard dressing. Tumble well and then serve immediately. The earthiness of the raw beetroot and the heart seems to remind me of where the animal has come from. Heart is a fantastic meat as it is a muscle as opposed to an organ, so it’s much more like steak than anything else.

Chicken Hearts, Chicory and Anchovy


Go with 6 chicken hearts a person, they are rich so you don’t need a lot. Get your butcher to clean them, simply by removing the “top” cap, and soak them in salted water. This helps extract as much blood as possible.

1/2 head chicory per person
1 T chopped parsley
1 t capers
1/2 red onion finely sliced

For the Dressing
200g drained anchovy
1 clove garlic
15ml red wine vinegar
200ml olive oil
75 ml water


In a blender add anchovies, garlic and red wine vinegar, blend until you get a smooth paste. Slowly add the olive oil and a splash of water to get a good, rich anchovy dressing. Again this is a fantastic thing to keep in your fridge for veggies, or sauces or even a slice of toast.

Skewer your chicken hearts on metal skewers or pre soaked wooden ones, and place on hot fire or griddle pan. Meanwhile, lightly discipline your chicory and place in a bowl, with parsley, capers, a good pinch of thinly sliced red onion and a generous amount of anchovy dressing.
Your hearts won’t take longer then 3 min, so be quick. Slice them in half and tumble in with the chicory and anchovy. Arrange on the plate as you wish, I like to let things fall into their own space, but feel free to stack it up if you wish.

Enjoy with an ice cold glass of white wine.

La Tete chicken hearts and chicory
La Tete tomato on toast

Roast Tomatoes, Mint & Goats Cheese


1 large Beef Heart Tomato, or similar
Clove of garlic
1 T shredded mint
1 T chopped parsley
5 capers
Small handful rocket
50g good goats cheese, I love the Foxenberg from Wellington
1 t Dijon mustard
Splash of olive oil
Splash of good sherry vinegar


Slice tomato in half, season and place in a pan cut-side down with salt and pepper and a slice of sourdough. Place in a hot oven for 5 minutes, and then turn tomato for a further 5 minutes.
Meanwhile, crumble cheese into a bowl, with mint, parsley, rocket, capers and mustard, and tumble lightly.
After 10 minutes, or once tomatoes are soft but not mush, remove from oven. Rub toast with clove of garlic and then nestle tomatoes gently on toast. Liberally add goats cheese mix, a good splash of olive oil and sherry vinegar.

Delish, eat as starter or main coarse and revel in your tomato heart glory.


Styled by Stephanie Anastasopoulos
Photographed by Alix-Rose Cowie

Recipes by La Téte

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