Kidney help !!

Tashja

In the slow cooker I am cooking a load of Beef and Kidney - half will be a stew and half will go in a pie.

I have a pack of Lambs Kidneys and just realised I don't know how to prepare them !!! Do I just chop them up and add them or do I need to cut the hard white bits out ???

How daft am I !!!

TIA.

T xx

Bongedone

You need to cut the white bits out. Nasty job.

MRSMCAWBER

Hi tash

Cut through them and then get scissors and snip out any pipes n nasty bits ..then chop as small as you want

Tashja

I was afraid of that - lol

T xx

Tashja

MrsM

Cannot see these becoming a regular on our menu - Ewwwww - all slimey !!

T xx

Bongedone

Thats exactly what I thought. Only done them once.

MRSMCAWBER

Hi tash

I love ox liver (none of the others though)-but never have been a fan of kiddlies... bleughhh

Pink.

Like MrsM I use scissors to cut out the core. It is a fiddly job but well worth it for the flavour kidneys give to the dish. My fav breakfast is kidneys on toast. :drool:

Pink

Tashja

Will have to see what the final taste is like !!! They were really cheap though - 55p and there were 12 of them !!!

Are there any other "offal" bits I could try - we like liver and are trying kidney - not sure about heart, etc though.

T xx

sandy2_2

If you tackle the kidneys when they're semi frozen it's easier, same with slicing liver

[Deleted User]

My late husband loved lambs kidneys on toast.It was one thing he liked to cook himself .He would make a thick gravy with bisto and an oxo cube and simmer the cut up kidneys for about 20 minutes .By the time they were on the toast they were almost falling apart, and the thick gloopy gravy was wonderful soaking into thick slices of bread. Sadly I haven't had them for over five years and I don't think I could cook them as he did.