Prime
Recipe: Spiced beef kidneys with mushrooms
If you have never cooked beef kidneys before, it is well worth trying this tasty and flavourful dish. First and foremost, the kidneys have to be skinned and cored, before they can be cooked.
Skinning involves removing the transparent membrane that incases the kidneys. To do this slide the tip of a sharp knife under the membrane, carefully pull it off with your fingers, finally cutting it off with the knife.
The next step is coring the kidney. To do this, separate the kidneys and slice each piece in half, then using a pair of kitchen scissors or a small sharp knife, cut out the white core. Finally rinse well under running water and drain, before cooking.
Ingredients to serve 4
Serves 6
1 kg beef kidney 200g mushrooms
2 tbsp Worcestershire or soy sauce 2 tbsp mustard
2 tbsp lime or lemon juice 2 tbsp tomato paste
3 tbsp butter or margarine 1 tbsp Royco
3 tbsp maize flour 1 large onion
Salt to taste
Method
1. In a bowl, mix together the Worcestershire or soy sauce, lime or lemon juice, maize flour, Royco, tomato paste, mustard and 5 tbsp water. Stir sauce until well combined, cover and leave undisturbed for at least 30 mins.
2. Meanwhile, rinse the mushrooms, drain and chop roughly.
3. Slice the onion, heat the butter/margarine in a large frying pan and fry briskly on medium heat until soft. Add the mushrooms and cook stirring for about three minutes.
4. Add the kidney halves to the pan and cook stirring for about 4 minutes on each side.
5. Pour over the sauce and cook stirring for about three minutes. Add enough water to just cover the kidneys, bring to the boil, add a little salt if necessary, then reduce the heat to low and simmer covered, stirring occasionally until kidneys are tender.
6. Serve piping hot with white rice, mashed potatoes or steamed matooke and greens.
