Pumpkins aren't just for pies or Halloween decorations. These large, orange gourds - while naturally sweet - also work well in savory dishes. They pair well with poultry and pork (and especially bacon) and their creamy-when-cooked texture blends easily into soups.
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.
Not to be confused with evaporated milk, sweetened condensed milk is very sweet (and very sticky) and used primarily in desserts.
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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.