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Mind you, I loathe kidney, as I do all organ meats. But ![[livejournal.com profile]](https://www.dreamwidth.org/img/external/lj-userinfo.gif)
audiovile adores steak and kidney pie, so I'd always intended to master the art. Having narfed some beef kidneys (and oooo, aren't they some ucky lookin' things?) in the last shipment of sacred cow, this seemed a propitious moment to attempt the job.
I used, as a base, Nigella Lawson's recipe for steak-and-kidney pudding, which after cross-referencing with Teh Intarwub I find that the filling is pretty much the same either way. It's just a question of whether you slap it in the oven with some puff pastry on top, or stick it in a pudding dough and steam it.
( So, a recipe: )
Hilarity notwithstanding, it turned out tolerably well. At least, Steve did the happy dance, and pronounced it the pie of his people. He andsweh both thought it needed more kidney--and indeed, the recipe called for a 2:1 meat:grody proportion, but I didn't have much of a notion how much useable kidney was in a kidney, so I went with what I had. (I think they're both crazy, cos it was so kidney-smelling I couldn't eat it. Blechchh.) sweh also noted that it was a bit greasy, which I think was from the excess of fat the stuff was browned in (which I did think at the time was, um, excessive). And there was a general sense that I should have cut the meat chunks smaller, just for easier management; and in retrospect I think the bits I ended up with were probably bigger than 3/4". I'm not good at this comparative sizing thingy.
I may go adventurous and try the pudding next time.
audiovile adores steak and kidney pie, so I'd always intended to master the art. Having narfed some beef kidneys (and oooo, aren't they some ucky lookin' things?) in the last shipment of sacred cow, this seemed a propitious moment to attempt the job.I used, as a base, Nigella Lawson's recipe for steak-and-kidney pudding, which after cross-referencing with Teh Intarwub I find that the filling is pretty much the same either way. It's just a question of whether you slap it in the oven with some puff pastry on top, or stick it in a pudding dough and steam it.
( So, a recipe: )
Hilarity notwithstanding, it turned out tolerably well. At least, Steve did the happy dance, and pronounced it the pie of his people. He and
sweh both thought it needed more kidney--and indeed, the recipe called for a 2:1 meat:grody proportion, but I didn't have much of a notion how much useable kidney was in a kidney, so I went with what I had. (I think they're both crazy, cos it was so kidney-smelling I couldn't eat it. Blechchh.) sweh also noted that it was a bit greasy, which I think was from the excess of fat the stuff was browned in (which I did think at the time was, um, excessive). And there was a general sense that I should have cut the meat chunks smaller, just for easier management; and in retrospect I think the bits I ended up with were probably bigger than 3/4". I'm not good at this comparative sizing thingy.I may go adventurous and try the pudding next time.
