1132. POTATOES STUFFED with LAMB KIDNEY and BACON

serves 4


4 lamb kidneys
4 baking potatoes
a little olive oil
8 rashers dry cured streaky bacon
4 oz. butter
4 sprigs parsley, finely chopped)

Preheat the oven to 450ºF. Prick the potatoes with a fork and rub all over in olive oil. Bake for anything up to 1 hour until the skin begins to feel soft to the touch. Halve the kidneys, remove the white ducts with kitchen scissors and wrap each half in a rasher of bacon with a share of the butter and parsley. Cut off the top third of each potato and, using a spoon, create a hole large enough to hold the bacon-wrapped kidney. Stuff the kidneys into the potatoes, put the tops back on and wrap each potato in a generous swathe greaseproof paper, screwing each end tightly. Return them to the oven and cook for another 30 minutes.


courtesy of: Donald Russell, Butcher, Harlaw Road, Inverurie, Aberdeenshire, AB51 4FR, Scotland

113. SHEEP'S KIDNEY and BACON

serves four


1 small onion
2/3 cup water
1/2 rasher bacon
1 sheep's kidney
2 teaspoons plain flour
salt to taste

Dice or grate onion. Boil water. Place onion in boiling water; simmer gently until tender. Remove rind from bacon. Cut bacon into small pieces. Remove skin and core from kidney. Wash well. Slice kidney finely.

Add kidney and bacon to onion. Simmer gently 6 minutes or until tender. Blend flour and salt with a little extra water. Add to kidney and stir until it comes to the boil, and thickens. Serve on a hot plate and sprinkle with finely chopped parsley.


courtesy of: Shiloh, Washington / cdkitchen.com