Kidney

Kidney

By
From
Encyclopedia of Food and Cookery

Also known as offal or variety meat, the kidneys of beef, lamb, veal and, less frequently, pork are used in cookery. Kidneys may be used alone or combined with other meats.

Lamb kidneys are one of the most delicious morsels; calf kidneys are even more delectable, especially for those who find other kidneys, especially ox kidneys, too strong. Ox kidneys are mostly used in steak and kidney pudding or pie, although they can be quite tasty cooked in a casserole.

Unless directed to cook them whole with some of their skin and fat still around them, kidneys should be cleared of their fat, membrane and white core before cooking. Eat them as fresh as possible and store in the refrigerator for no longer than 24 hours.

If cooked for too long, kidneys tend to be tough and coarse in flavour.

Grilled Lamb Kidneys: Cut out core from kidneys with scissors and remove skin. Split kidneys in half, taking care not to sever them completely. Open kidneys out and run 2 skewers horizontally through them to keep them flat while grilling. Place 2 or 3 kidneys on each skewer. Season with salt and freshly ground black pepper, brush with melted butter or oil and place on the grill rack, cut sides uppermost. Cook under a preheated very hot grill (broiler) for 3 minutes on each side. Remove skewers and serve the kidneys immediately.

See also Steak and Kidney Pudding/Pie.

Ingredients

Quantity Ingredient
see method for ingredients

Method

Tags:
Back to top
    No results found
    No more results
      No results found
      No more results
        No results found
        No more results
          No results found
          No more results
            No results found
            No more results
              No results found
              No more results
              Please start typing to begin your search
              We're sorry but we had trouble running your search. Please try again