A Victorian breakfast or savoury course favourite which sadly one seldom comes across these days. Pig’s kidney has a reputation for being tough, but properly prepared and cooked briefly until its a little pink inside, its very delicious. I reckon the alcohol used here really adds a great dimension to this dish. Serve it for a light lunch if you find it a little too rich for breakfast.
Ingredients (serves 2)
1 large pig’s kidney (once prepared for cooking approx. 160g)
20g lard
2 shallots (or one medium onion), finely chopped
4 rashers of smoked streaky bacon, cut into 1 inch pieces
8-10 medium button mushrooms (approx. 80g), halved. Leave whole if they are small.
1/2 tsp cayenne pepper
1/2 tsp garam masala
1 tsp flour
Pinch of salt
Large splash of Calvados (you could substitute another brandy)
100 ml beef stock
Curly parsley to sprinkle (authentically Victorian and so much easier to finely chop than flat leaf)
Method
Ingredients (serves 2)
1 large pig’s kidney (once prepared for cooking approx. 160g)
20g lard
2 shallots (or one medium onion), finely chopped
4 rashers of smoked streaky bacon, cut into 1 inch pieces
8-10 medium button mushrooms (approx. 80g), halved. Leave whole if they are small.
1/2 tsp cayenne pepper
1/2 tsp garam masala
1 tsp flour
Pinch of salt
Large splash of Calvados (you could substitute another brandy)
100 ml beef stock
Curly parsley to sprinkle (authentically Victorian and so much easier to finely chop than flat leaf)
Method
- Cut the kidney into quarters and remove the white parts. I find it easiest to do this with sharp scissors. You will probably sacrifice quite a lot of the edible parts in this process. Chop the remaining kidney into 1 inch chunks.
- Melt the lard in a frying pan. Add the chopped shallot to the pan. Fry gently until beginning to turn golden brown. Add the bacon and fry for a further 3 to 4 minutes.
- Add the mushrooms and fry gently for a further 8 to 10 minutes.
- Mix together the cayenne pepper, garam masala, flour and salt in bowl or on a plate. Add kidney chunks and toss them around to coat.
- Turn up the heat and add the kidneys to the pan, turning them so they fry quickly on all sides, then add the alcohol and keep cooking for 30 seconds.
- Add the beef stock and stir well. Turn down the heat and cook for approximately 3 to 4 minutes. The sauce should thicken slightly.
- Sprinkle with finely chopped curly parsley and serve with fried bread triangles (fried in lard of course!).
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