Pig's kidneys in white wine

Pig’s kidneys have the advantage over other kidneys in that they are cheaper.  This disadvantage with them is that, unless they are treated properly, they can have an acrid smell.  This is easily got rid of by soaking and blanching.  Then then can be delicious.  Serve them as a supper dish.

Preparation Time: 10 Mins

Cooking Time: 20 Mins

Total Time: 2½ Hrs

Ingredients

For 2 servings…

2                    Pig's kidneys           

                     Salt          

30 gms            Butter       

2 rashers          Bacon  - streaky, chopped       

1810 gms         Mushrooms  - cut into quarters 

1 glass            Wine  - white          

1                    Bouquet garni  - parsley, bayleaf, thyme  

                     Pepper      

4 tbs               Stock  - meat          

To serve

                     Parsley  - chopped    

2 triangles        Fried bread  - fried in butter    

Method

Remove the skin from the kidneys and and soak them in warm salted water for a couple of hours.  Cut them across in slices about 2 cm thick and put them in a saucepan of cold water and bring slowly to the boil.  Let the water boil for not more than a minute and then drain it off.

In a clean frying-pan melt the butter.  Add the bacon and kidney slices.  Let this cook gently for a minute and add the mushrooms, then a small glass of wine.  Let it bubble.  Turn the flame low, put in a small bouquet of parsley, bay leaf and thyme and season with salt and pepper.  Add the stock and simmer gently with a cover on the pan for 10 to 15 minutes.

Serve sprinkled with parsley and accompanied by triangles of fried bread.

Wine recommendations

A red or robust white wine.

Conventional

     Côtes du Rhône

Interesting

     Beaujolais Villages

     Côtes du Rhône blanc