It may look like a sad little package shoved in the back of your freezer, but frozen spinach actually has a lot of culinary uses (and some may surprise you).
Kidney And Bacon
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- #39040
serves/makes:
ready in:
30-60 minutes
30-60 minutes
ingredients
1 small onion
2/3 cup water
1/2 rasher bacon
1 sheep's kidney
2 teaspoons plain flour
salt, to taste
directions
Dice or grate onion. Boil water. Place onion in boiling water; simmer gently until tender.
Remove rind from bacon. Cut bacon into small pieces. Remove skin and core from kidney. Wash well. Slice kidney finely. Add kidney and bacon to onion. Simmer gently 6 minutes or until tender.
Blend flour and salt with a little extra water. Add to kidney and stir until it comes to the boil, and thickens. Serve on a hot plate and sprinkle with finely chopped parsley.
added by
s9238lklj
nutrition data
Nutritional data has not been calculated yet.
This iconic whiskey is a "Jack of all trades" when it comes to cooking. Toss it in some pasta, as a savory dipping sauce, and even bake it into something sweet.
Beer makes batters better, meat more tender, and sauces more flavorful.
reviews & comments
This recipe is horrible. It lacks palatable flavors: merely boiling the kidneys fails to remove the kidney flavor from the meat, and the indicated ingredients (only salt?!) fail to bring out any meaningful flavors in the dish. We cooked this up to serve four people, and all four found it lacking in taste (as mentioned), texture (the kidneys lacked substance), and quality (specifically, the sauce, though thick, was rather tasteless). We eventually took this back to the pot and tarted it up with some heavy cream, juniper berries, sherry, and red wine. We also added some pepper and garlic to actually season the meat, and these simple additions alone made all the difference. Please, please, PLEASE don't use this recipe as-is, unless you love kidney: you and your guests deserve better flavors than bland kidney meat, mingled with just a hint of onion. Now, don't take this all the wrong way. We're eminently grateful for this recipe: certainly, we've learned a lot about the art of kidney cooking... just... don't use this recipe as-is.