Recipes with containing Lamb Kidney?

We have a packet of Lamb Kidney in the fridge and dont know what to do with it - any ideas?Recipes with containing Lamb Kidney?
Steak and Kidney Pie


Ingredients


225g (8oz) Short Crust Pastry


Beaten Egg (to glaze)





For the Filling


700g (1陆) lean Stewing Steak (cubed)


175g (6oz) Lamb Kidneys


500ml (18 fl oz) Beef Stock


3 tablespoons Plain Flour


2 tablespoons Vegetable Oil


1 tablespoon Worcestershire Sauce


1 teaspoon Dried Mixed Herbs


2 Bay Leafs


Salt and Black Pepper





Method


(1) Put the flour on a plate and season. Toss the steak in the flour to coat. Halve the kidneys and remove the outer membrane. Using kitchen scissors, cut out and discard the white core and tubes. Chop roughly. Heat the oil in a large pan. Add the steak and the kidneys, and cook until browned.





(2) Pour the stock into the pan and add the dried herbs, Worcestershire sauce and Bay leafs. Bring to the boil, then reduce the heat and simmer partially covered for 45 minutes or until the meat is tender. Spoon into a 1.2 litre (2 pint) pie dish. Meanwhile, preheat the oven to 200掳C / 400掳F / Gas Mark 6.





(3) Roll out the pastry on a floured surface to 5cm (2in) larger than the pie dish. Cut a 1cm (陆in) wide strip from around the edge (this gives a thicker edge but can be omitted if you want). Brush the dish rim with water and stick on the pastry strip. Brush the strip with water and lay the pastry lid on top. Press the edges to seal, then trim off any excess.





(4) Re-roll the pastry trimmings and stamp out stars, or anything you fancy. Brush the pie with egg and arrange the shapes on top. Brush with egg, and bake the pie for 30 minutes or until golden brown.Recipes with containing Lamb Kidney?
Lancashire Hot Pot


2戮 hours | 40 min prep | SERVES 8


I


ngredients


8 lamb chop, about 2 . 5 cm thick


4 lambs kidney, cut into quarters, cores removed


1/4 cup plain flour


50 g butter


4 potato, thinly sliced


2 large onion, sliced


1 large carrot, chopped


1 3/4 cups beef stock or vegetable stock


2 teaspoons chopped fresh thyme


1 bay leaf


30 g butter, melted


1 large jalapeno pepper, seeded and finely chopped (optional)








Directions


1Preheat the oven to 315f degrees.


2Brush a 4 litre overproof casserole with melted butter or oil.


3Trim the meat of excess fat and sinew.


4Coat the chops and kidneys with seasoned flour shaking off and reserving any excess.


5Heat the butter in a large frying pan and brown the chops quickly on both sides.


6Remove the chops from the pan and set aside, then cook the kidneys until browned.


7Layer half the potato slices into the base of the casserole, then top with the chops and the kidneys.


8Add the onion,pepper, if using and carrot to the frying pan and cook until the carrot begins to brown.


9Layer on top of the chops and kidneys.


10Sprinkle the reserved flour over the base of the pan and cook, stirring, until dark brown.


11Gradually pour in the stock and bring to the boil, stirring.


12Season well with salt and cracked black pepper, and add the thyme and bay leaf.


13Reduce the heat and simmer for 10 minutes, then pour the mixture into the casserole.


14Layer the remaining potato over the top, covering the meat and veggies.


15Cover and cook in the oven for 1 1/4 hours.


16Remove the lid, brush the potato with butter and cook for a further 30 minutes, or until the potato is brown.
Kidneys with Mushrooms and Potatoes: Rognocini Trifolati


Recipe copyright 2001, Mario Batali. All rights reserved.


Show: Molto Mario


Episode: Fine Aprile


2 veal kidneys, cut into 1/4-inch thick slices


1/4 cup white or cider vinegar


1/2 cup flour, for dredging


1/4 cup extra-virgin olive oil


4 cloves garlic, coarsely chopped


1/4 pound cremini mushrooms, roughly chopped


1/4 pound waxy potatoes, cut into 1/4-inch cubes


2 tablespoons finely chopped Italian parsley


1 teaspoon grated lemon zest


Salt and pepper





Soak the kidneys in water, to cover, plus the vinegar for 1 hour. Drain and pat dry. Dredge kidneys in flour. Heat a large saute pan over high heat, then add the kidneys, and allow them to exude any excess water from their bath. Once the water has been exuded and evaporated, add the olive oil, garlic, mushrooms and potatoes and saute over high heat for 5 to 7 minutes, until the vegetables are soft and the kidneys are cooked through. Add the parsley and lemon zest, season with salt and pepper, to taste, and serve immediately.
You've got some great recipe suggestions there. I like to cut it into cubes, saute it with garlic in butter or oil, season with soy sauce and finish it off with a little cream. Serve on rice.





It's an acquired taste, no question. But most of the people who make noises when they hear the word ';kidney'; have never tried it.
me either eww, once you think about what the kidney does, or the liver for that matter, I'm not touching it