Thursday, June 12, 2008

Calves’ Kidney Stew

Calves’ Kidney Stew
serves 6–8

350g/12oz calves’ kidney,
peeled and diced
plain flour, seasoned with salt
and freshly ground black
pepper, for coating
50g/2oz butter
100g/4oz onions, chopped
175g/6oz carrots, chopped
1 turnip, finely chopped
3 celery sticks, finely chopped
1.7 litres/3pt beef stock
salt and freshly ground
black pepper

• Put the kidney in a bowl and cover with cold water and a good pinch of salt. Leave to soak while you prepare the vegetables, then drain and dry with kitchen paper and toss in the seasoned flour.
• Melt the butter in a saucepan, add the kidney and vegetables, and toss for 1–2 minutes in the butter.Season with salt and pepper, and add the stock. Bring to the boil,reduce the heat and simmer for 45–60 minutes until tender.
• Put the stew in a blender or food processor, and blend for 2 minutes,then reheat and serve hot.

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