Text 3536, 104 rader
Skriven 2010-11-07 11:21:00 av JIM WELLER (1:123/140)
     Kommentar till en text av GLEN JAMIESON
Ärende: Kidney 1
================
-=> Quoting Glen Jamieson to Dave Drum <=-

 GJ> What I would like now is suggestions as what to do with a big ox
 GJ> kidney?  Although Kevin suggested I should have used it with the
 GJ> skirt steak to make a steak and kidney pie, that is too late now.

Get another steak? Mushroom and kidney pie? Or, if you have lamb or
more camel...
       
---------- Recipe via Meal-Master (tm) v8.06
 
      Title: Christine's Lancashire Hotpot
 Categories: British, Lamb, Offal, Potatoes, Onion
      Yield: 4 Servings
 
      2 tb Vegetable Oil
      1 lb Shoulder of Lamb, cubed
           Salt and Freshly Ground
           Black Pepper
      1 oz Sugar
      1 lg Onion, Sliced
      6 oz Lamb's Kidneys, cored and
           Diced
    1/2 pt Lamb Stock
      1 ts Chopped Fresh Rosemary
      1 lb Potatoes, Thickly Sliced
      1 oz Butter, melted
 
  Pre-heat the oven to 18-C/350F/Gas 4. Heat the oil in a frying
  pan, add the lamb and cook, stirring until browned all over.
  Season well and stir in the sugar. Remove the lamb with a slotted
  spoon and put in a deep ovenproof dish. Arrange the onion slices
  on top.
  
  Return the pan to the heat, add the kidneys and cook, stirring
  until lightly browned. Arrange the kidneys on top of the meat. Add
  the stock and herbs to the frying pan and heat, stirring, to
  deglaze the pan. Pour the stock over the meat and kidneys. Neatly
  arrange the potatoes over the meat and kidneys. Cover the disk
  with a lid or piece of foil and bake for 2 hours.
  
  Increase the oven temperature to 220C/425F/Gas 7. Remove the lid
  or foil and brush the potatoes with the melted butter. Return to
  the oven and cook for 15 minutes until the potatoes are lightly
  browned and crisp.
  
  Variations In the 17th century, oysters were often added to a
  hotpot because they were so cheap. Add 6 oysters when layering the
  ingredients.
  
  Replace the potato topping with a garlic crust. Cut half a Fresh
  stick into 1 cm (1/2 inch) slices. Stir 2 crushed garlic gloves
  into 150 g (5 oz) melted butter. Dip the bread into the butter.
  Arrange on top of the meat 30 minutes before the end of cooking
  time.

  From: Christine
 
-----

Or maybe a pork and kidney pie?


---------- Recipe via Meal-Master (tm) v8.06
 
      Title: Ciste (Irish)
 Categories: Irish, Pork, Dairy, Onion, Offal
      Yield: 4 Servings
 
      2    Pork Kidneys
      2    Pork chops
      1 lg Onion
      1 lg Carrot
           Mixed herbs
           Salt
           Freshly ground Pepper
      2 c  All-purpose flour
      4 oz Grated beef suet
    1/2 ts Baking powder
           Salt
    2/3 c  Milk
 
  Slice the kidneys and vegetables, then place in a pot with the
  chops. Cover with water and add the herbs and seasonings. Cook
  over a low heat for about 30 minutes. Make a pliable dough with
  the flour, suet, baking powder, salt and enough milk to mix. Roll
  out out onto a floured board, cut to fit inside the pot and place
  on top of the meat. Cover with a lid, allowing the pastry room  to
  rise. Cook for 1 1/2 hours over low heat.
  
  From: Alice Poe
 
-----

Cheers

YK Jim


... Nominally edible but not really.

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