Best 5 Ol Mans Kidneys Recipes
Welcome to the world of culinary delights! In this article, we'll take you on a journey to discover the secrets of preparing the delectable dish known as "ol' mans kidneys." Whether you're a seasoned chef or just starting your culinary adventures, this guide will provide you with all the essential information you need to create a dish that will tantalize your taste buds and impress your dinner guests. From selecting the finest ingredients to mastering the art of cooking kidneys to perfection, we'll cover every aspect of this culinary masterpiece. So, get ready to embark on a culinary adventure that will leave you craving for more!
Here are our top 5 tried and tested recipes!
TOM MUIR'S KIDNEYS
Steps:
- Place clarified butter in pan on medium heat and add green pepper and spring onions. Fry gently for 3 minutes. Add mushrooms and season with salt and pepper. Place kidneys on top of vegetables and add 1/3 of whisky. Stir all together and continue to cook 2 more minutes. Scrape mixture to side of pan and add another 1/3 of whisky. Flame and then add chicken stock. Cover pan and simmer 2 minutes.
- Mix arrowroot with a little water and stir into kidney mixture to thicken. Remove from heat.
- Place cooked rice on heated platter. Make well in center and fill with kidneys. Stir in remaining whisky and garnish rice with parsley.
OL' MAN'S KIDNEYS
Comfort food from my youth. Sunday breakfast at its best. Guaranteed to change your mind about kidneys. Thanks to my old man for the recipe. Best served with scrambled eggs on toast with grilled tomatoes and field mushrooms.
Provided by Matthew Branch
Categories Lamb Recipes
Time 45m
Yield 4
Number Of Ingredients 8
Steps:
- Make a slice the long way, partly through the back of each kidney (the side opposite the ducts), and spread the kidney, cut side down, onto a cutting board. With a sharp knife, slice as much meat off each side of the kidney as possible, leaving the duct "tree" intact. Discard the duct portion. Repeat with each kidney.
- Heat the butter in a large skillet over medium heat, and cook and stir the onion, garlic, and curry powder until the onion is soft and translucent, 5 to 8 minutes. Pour about 1/4 cup of white wine into the onion mixture, turn the heat to low, and stir to scrape up and dissolve any brown bits of flavor from the bottom of the skillet. Place the kidneys into the skillet, and gently simmer until tender but not overcooked, about 10 minutes. Turn the kidneys over about halfway through cooking. As the wine reduces, continue to add more, about 1/4 to 1/3 cup at a time.
- When the kidneys are no longer pink and the wine has reduced, stir in tomato paste until well combined. Serve hot with a dollop of cream drizzled over each serving, if desired.
Nutrition Facts : Calories 238.9 calories, Carbohydrate 7.2 g, Cholesterol 425.3 mg, Fat 10.5 g, Fiber 0.9 g, Protein 17.7 g, SaturatedFat 5.8 g, Sodium 169.3 mg, Sugar 2.6 g
OL' MAN'S KIDNEYS
Comfort food from my youth. Sunday breakfast at its best. Guaranteed to change your mind about kidneys. Thanks to my old man for the recipe. Best served with scrambled eggs on toast with grilled tomatoes and field mushrooms.
Provided by Matthew Branch
Categories Lamb Recipes
Time 45m
Yield 4
Number Of Ingredients 8
Steps:
- Make a slice the long way, partly through the back of each kidney (the side opposite the ducts), and spread the kidney, cut side down, onto a cutting board. With a sharp knife, slice as much meat off each side of the kidney as possible, leaving the duct "tree" intact. Discard the duct portion. Repeat with each kidney.
- Heat the butter in a large skillet over medium heat, and cook and stir the onion, garlic, and curry powder until the onion is soft and translucent, 5 to 8 minutes. Pour about 1/4 cup of white wine into the onion mixture, turn the heat to low, and stir to scrape up and dissolve any brown bits of flavor from the bottom of the skillet. Place the kidneys into the skillet, and gently simmer until tender but not overcooked, about 10 minutes. Turn the kidneys over about halfway through cooking. As the wine reduces, continue to add more, about 1/4 to 1/3 cup at a time.
- When the kidneys are no longer pink and the wine has reduced, stir in tomato paste until well combined. Serve hot with a dollop of cream drizzled over each serving, if desired.
Nutrition Facts : Calories 238.9 calories, Carbohydrate 7.2 g, Cholesterol 425.3 mg, Fat 10.5 g, Fiber 0.9 g, Protein 17.7 g, SaturatedFat 5.8 g, Sodium 169.3 mg, Sugar 2.6 g
OL' MAN'S KIDNEYS
Comfort food from my youth. Sunday breakfast at its best. Guaranteed to change your mind about kidneys. Thanks to my old man for the recipe. Best served with scrambled eggs on toast with grilled tomatoes and field mushrooms.
Provided by Matthew Branch
Categories Lamb Recipes
Time 45m
Yield 4
Number Of Ingredients 8
Steps:
- Make a slice the long way, partly through the back of each kidney (the side opposite the ducts), and spread the kidney, cut side down, onto a cutting board. With a sharp knife, slice as much meat off each side of the kidney as possible, leaving the duct "tree" intact. Discard the duct portion. Repeat with each kidney.
- Heat the butter in a large skillet over medium heat, and cook and stir the onion, garlic, and curry powder until the onion is soft and translucent, 5 to 8 minutes. Pour about 1/4 cup of white wine into the onion mixture, turn the heat to low, and stir to scrape up and dissolve any brown bits of flavor from the bottom of the skillet. Place the kidneys into the skillet, and gently simmer until tender but not overcooked, about 10 minutes. Turn the kidneys over about halfway through cooking. As the wine reduces, continue to add more, about 1/4 to 1/3 cup at a time.
- When the kidneys are no longer pink and the wine has reduced, stir in tomato paste until well combined. Serve hot with a dollop of cream drizzled over each serving, if desired.
Nutrition Facts : Calories 238.9 calories, Carbohydrate 7.2 g, Cholesterol 425.3 mg, Fat 10.5 g, Fiber 0.9 g, Protein 17.7 g, SaturatedFat 5.8 g, Sodium 169.3 mg, Sugar 2.6 g
OL' MAN'S KIDNEYS
Comfort food from my youth. Sunday breakfast at its best. Guaranteed to change your mind about kidneys. Thanks to my old man for the recipe. Best served with scrambled eggs on toast with grilled tomatoes and field mushrooms.
Provided by Matthew Branch
Categories Lamb Recipes
Time 45m
Yield 4
Number Of Ingredients 8
Steps:
- Make a slice the long way, partly through the back of each kidney (the side opposite the ducts), and spread the kidney, cut side down, onto a cutting board. With a sharp knife, slice as much meat off each side of the kidney as possible, leaving the duct "tree" intact. Discard the duct portion. Repeat with each kidney.
- Heat the butter in a large skillet over medium heat, and cook and stir the onion, garlic, and curry powder until the onion is soft and translucent, 5 to 8 minutes. Pour about 1/4 cup of white wine into the onion mixture, turn the heat to low, and stir to scrape up and dissolve any brown bits of flavor from the bottom of the skillet. Place the kidneys into the skillet, and gently simmer until tender but not overcooked, about 10 minutes. Turn the kidneys over about halfway through cooking. As the wine reduces, continue to add more, about 1/4 to 1/3 cup at a time.
- When the kidneys are no longer pink and the wine has reduced, stir in tomato paste until well combined. Serve hot with a dollop of cream drizzled over each serving, if desired.
Nutrition Facts : Calories 238.9 calories, Carbohydrate 7.2 g, Cholesterol 425.3 mg, Fat 10.5 g, Fiber 0.9 g, Protein 17.7 g, SaturatedFat 5.8 g, Sodium 169.3 mg, Sugar 2.6 g
Tips:
- Choose fresh, high-quality ingredients: This will make a big difference in the flavor and texture of your dish.
- Soak the kidneys in cold water for at least 4 hours before cooking: This will help to remove impurities and improve the flavor.
- Cook the kidneys over medium heat: This will help to prevent them from becoming tough.
- Do not overcook the kidneys: They should be cooked until they are just tender, but still slightly pink in the center.
- Serve the kidneys with your favorite sides: Some popular options include mashed potatoes, rice, and vegetables.
Conclusion:
Kidneys are a delicious and nutritious organ meat that can be enjoyed in a variety of dishes. By following these tips, you can cook kidneys that are tender, flavorful, and healthy.
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