it's all about offal... - Simply Beef and Lamb

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cooking and preparing kidney... Kidney Kidneys should be plump, firm and surrounded with a thin membrane. If you buy kidneys with the suet still attached it should be creamy white in colour. Carefully peel or cut any suet away from the kidney, chop finely or whizz briefly in a food processor and use the suet as required. Individual Steak and Kidney Pies Serves 4 Preparation time: 20 minutes Cooking time: 2 hours 45minutes Ingredients: 450g/1lb braising or stewing steak, cut into 2.5cm/1inch cubes 225g/8oz ox kidney, cored and cut into small chunks 15ml/1tbsp sunflower oil 1 onion, peeled and sliced 100g/4oz chestnut mushrooms, quartered 15ml/1tbsp plain flour 450ml/3/4pint good, hot beef stock 1 sachet bouquet garni 200ml/7floz stout or brown ale Salt and pepper 500g/1lb 2oz prepared shortcrust pastry 1 egg, beaten Method: 1. Heat the oil in a large casserole dish and cook the beef for 3-4 minutes until brown. 2. Add the onion and mushroom and cook for 4-5 minutes until coloured. Add the kidneys and cook for 1-2 minutes. Sprinkle over the flour. 3. Add the stock, bouquet garni, stout and seasoning. Bring to the boil, reduce the heat, cover and cook for 2 hours until the meat is tender. Remove the bouquet garni and spoon the mixture into 4x 300ml/1/2pint individual pie dishes. 4. Preheat the oven to gas mark 5, 190°C/375°F. Roll out the pastry and cut out four lids 1cm/1/4inch larger than the surface of each dish. Dampen the edges of each dish with a little water and place the pastry lid on top of the meat filling. 5. Trim off any excess pastry and lightly press the edges to seal. Brush with beaten egg and bake for 35-40 minutes until the pastry is golden. 6. Serve with fat chips and seasonal vegetables or salad. 1. Remove any suet and connective tissue. 2. Peel away any outer membrane. 3. Cut the kidney in half lengthwise and with a sharp knife or scissors remove the fatty central core. 4. The kidney is now ready for cooking. 10 For the nutritional values of this recipe, go to page 21 11
ecipes for kidney... Sausage and Kidney Casserole Serves 4 Preparation time: 25 minutes Cooking time: Under 2 hours Ingredients: 4 lamb’s kidneys, cleaned and cut into quarters Salt and freshly milled black pepper 450g/1lb lamb or beef sausages 1 small onion, peeled and chopped 2 leeks, thinly sliced 2 medium carrots, peeled and sliced 15ml/1tbsp plain flour 1-2 fresh bay leaves 450ml/3/4pint good, hot lamb or vegetable stock 10ml/2tsp English mustard powder 1 x 400g can chopped tomatoes 45ml/3tbsp freshly chopped flat-leaf parsley Herb Dumplings: 175g/6oz self-raising flour Salt 75g/3oz butter, cubed 30ml/2tbsp freshly chopped flat leaf parsley 60ml/4tbsp cold water Method: 1. Preheat the oven to Gas mark 3, 170°C/325°F. 2. Place the kidneys into a small bowl and season. 3. Heat a large non-stick pan under moderate heat and dry fry the sausages for 5-7 minutes. 4. Add the kidneys and cook for 2 minutes until brown. Transfer to a 1.2L/2pint ovenproof casserole dish. 5. Add the vegetables to the frying pan and cook for 3-4 minutes until brown and transfer to a casserole dish. Sprinkle over the flour. 6. Stir in the remaining ingredients, cover and cook in the oven or on the hob for 11/2 hours, stirring occasionally. 7. Prepare the dumplings: place the flour, salt and butter in a large bowl, rub the butter into the flour with your fingertips and add the herbs. Stir in enough water to form a smooth dough and shape into 8 evenly-sized dumplings. Cover and set aside. 8. 20 minutes before the end of cooking, remove the stew from the oven, add the dumplings and return to the oven uncovered. 9. Remove the bay leaves before serving. Devilled Lamb’s Kidneys on Toast Serves 4, as a starter, 2 as a brunch dish Preparation time: 15 minutes Cooking time: 5 minutes Ingredients: 4 lamb’s kidneys, cleaned and cut into chunks 15ml/1tbsp extra virgin olive oil 5ml/1tsp mango chutney 5ml/1tsp curry paste 15ml/1tbsp Worcestershire sauce 15ml/1tbsp hot water Grated zest of 1 lemon Salt and freshly milled black pepper 2-4 slices of thick granary bread or brioche, lightly toasted To garnish: Fresh tarragon leaves Method: 1. Heat the oil in a large shallow frying pan and cook the kidneys for 3-4 minutes or until brown. 2. Add the chutney, curry paste, Worcestershire sauce, hot water, lemon zest and seasoning. Heat through for 1-2 minutes. 3. Spoon the mixture over the toast, garnish with the tarragon and serve immediately. Tip: If preferred use as a filling for jacket potatoes. 12For the nutritional values of this recipe, go to page 21 For the nutritional values of this recipe, go to page 21 13
Page 1 and 2: it’s all about offal... To enjoy
Page 3 and 4: choosing your offal... Liver Ox (be
Page 5: seasonal specialities... 8 Many of
Page 9 and 10: cooking and preparing tongue... Ton
Page 11 and 12: ecipes for oxtail... nutritional va

it's all about offal... - Simply Beef and Lamb

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