You are here

Kidney And Bacon Filling

chef.alexande's picture
Ingredients
  Smoked streaky bacon 4 Ounce (100 Gram)
  Kidney 8 Ounce (250 Grams)
  Onion 1 Small
  Beef stock 1⁄2 Pint (250 Milliliter)
  Mixed herbs 1⁄2 Teaspoon (Leveled)
  Cornflour 1 Ounce (25 Grams)
  Sherry 30 Milliliter (2 Tablespoon)
  Gravy browning 2 Tablespoon (Or As Required)
  Salt To Taste
  Pepper To Taste
Directions

GETTING READY
1) Discard the bacon rind and bones; cut into small pieces.
2) Discard the core from the kidney; cut into small pieces.
3) Peel off the onion skin and chop.
4) In a small bowl, dissolve the cornflour in sherry. Place aside.

MAKING
5) In a saucepan, cook the bacon and onion until fat runs.
6) Add kidney and cook, stirring, for 5 minutes.
7) Stir in stock and herbs, and bring a boil.
8) Cover with a lid and simmer for 1/2 hour.
9) Add the cornflour-sherry mixture and stir well until thickened.
10) Adjust seasoning with salt and pepper, as per taste.
11) Add some gravy browning.
12) Pack in a sealed container and refrigerate for later use.

SERVING
13) Before using as a filling, thaw the mixture and warm up a little.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Continental
Method: 
Simmering
Ingredient: 
Bacon
Interest: 
Healthy
Preparation Time: 
10 Minutes
Cook Time: 
30 Minutes
Ready In: 
0 Minutes

Rate It

Your rating: None
4.207145
Average: 4.2 (14 votes)