Monday, June 19, 2006
Monday, June 19, 2006
Irish Kidney Stew
I am starting a new area in my blog that I am calling Adventures in Irish Cooking - you might not want to click on the link if you squeamish about organs. It’ll be a series where you can join me in my quest for mastering the art of Irish cuisine.
For Series one - Part I, I started with The Johnson Super Secret Kidney Stew.
Why start with Kidney Stew you ask? Well, I love kidney, and so does Peter. So, when I found an local grocery store that sells lamb kidney it seem so perfect to have it with our Sunday fry. (I’ll do a blog post on this adventure later). It turned out okay (I liked it) but Peter said it was not like how his mom made it and was still raw (I didn’t think it was raw! Chester didn’t complain about it either.) So, when he phoned home on Sunday, I asked him to ask his mom for the proper Irish way to cook kidney in general. She gave us a recipe for frys as well for stew.
In case you are interested here’s the recipe from Peter’s mom:
Ingredients:
* Lamb Kidney -As much as you can stand
* Mushroom -As much as you like
* Water - Enough to cover all the goodies
* Oxtail soup packet from Knorr - one packet
Instructions:
1. Wash and clean up the kidney - cut off all that white yuckie stuff
2. Wash and quarter the mushrooms
3. Put them in a big pot, and add water
4. Add in the Oxtail soup packet
5. Simmer for about an hour
6. Enjoy the kidney stew
I modified a recipe a little bit by swapping out the water with wine (we had some wine left over from like weeks ago) and added an onion. I also fried the kidney before I stewed it.
It was pretty tasty, the kidney stayed tender and the soup was delicious!
Click here for the photos of this adventure. Be warned, if you get grossed out on organs, you might not want to be clicking on the link.