Kidney stroganoff (Russian)
Ingredients
400g lamb’s kidneys
50g butter
3 tbsp corn oil
1 big onion, sliced
Half green pepper, sliced
Half red pepper, sliced
200g white mushrooms, sliced
60ml beef broth
150ml sour cream
Salt to taste
Pepper, freshly ground, to taste
Cooking method
Wash the kidneys under cold running water, drain and pat dry with absorbent paper.
Peel off the thin membrane, if any, and snip out the central core with scissors. Cut the kidneys into thin slices.
Heat half the butter and half the corn oil a large frying pan. When sizzling, fry the kidneys briskly for three-five minutes, stirring frequently. Remove from the pan and reserve
Add the remaining butter and oil to the pan and, when hot , add the onion and sauté for five minutes.
Increase the heat a little, add the red and green peppers, and mushrooms. Fry for another three minutes, stirring constantly. Add the kidneys to pan and pour beef broth. Cover and simmer for five minutes.
Stir in the sour cream and season with salt and pepper. Simmer for another five minutes.
Serve kidneys on a bed of butter rice or noodles.
Ingredients
30g plain flour
700g braising steak, trimmed and cubed
175g ox kidney, cored and chopped
100g butter
8 garlic cloves, crushed
1 small onion, chopped
1/2 stick celery, chopped
750ml beef stock
1 bay leaf
Pinch of dried thyme
1 1/2 tbsp Worcestershire sauce
1 1/2 tbsp tomato purée
Salt-pepper, to taste
1 packet (200g) frozen pastry, thawed and rolled
Egg to glaze
Cooking method
Heat butter in a large frying pan and use it to seal the beef. Remove and set aside. Brown the kidney in the same pan.
Add the garlic, onions, celery, bay leaf and thyme. Cook for three-four minutes. Add beef to the pan, sprinkle flour to coat the meat and spice mixture.
Add the stock and tomato purée to the pan, stir well and bring to the boil. Simmer for 1-1/2 hours without a lid. If the liquid evaporates too much, add more stock.
Remove from heat. Add salt, pepper and Worcestershire sauce, and allow to cool slightly. Place the cooked meat mixture in a pie dish. Roll out the pastry to a thickness of 5mm (1/4 inch) and 5cm (2 inches) larger than the dish you are using.
Using a rolling pin, lift the pastry and place it on top of the pie dish. Trim and crimp the edges with your fingers and thumb.
Brush the surface with the beaten egg mixture. Bake for 30-40 minutes at 220°C (425°F)
Time: 2-1/2 hours
Servings: 4
Kibdha kalavi (Arabian-style kidney and liver) Yemeni
Ingredients
150g liver, sliced
150g kidney, sliced
1 small onion, sliced
1 1/2 tbsp canola oil
2 green chilli, chopped
1 small tomato, sliced
2 sprigs spring onion, chopped
1 tbsp coriander leaves, chopped
1/2 tsp cumin powder
1/2 tsp Arabian spice powder (Madras Curry Powder)
Cooking method
Heat oil in a wok. Add the onion slices and sauté for four minutes.
Add the shredded liver and kidney, and sauté. Add the Arabian spice powder, cumin powder and salt . Cook well. When the liver and kidney are done, add the tomato slices, coriander leaves, chopped green chilli and spring onion. Sauté for two more minutes. Remove the from heat and transfer to a serving plate.
Servings: 3
Time: 20
Recipes by Vinod Kumar, WCC Executive Chef, The Country Club Hotel, Dubai
