Kidney And Bacon Filling Recipe
Summary
Preparation Time10 MinCooking Time30 Min
Ready In40 MinDifficulty LevelEasy
HealthyHigh Protein
Ingredients
| Streaky bacon | 100 Gram, smoked | |
| Kidney | 250 Gram | |
| Onion | 1 Small | |
| Beef Stock | 250 Milliliter | |
| Mixed herbs - 2-5 ml (1/2 level teaspoon) | ||
| Cornflour | 25 Gram | |
| Sherry | 30 Milliliter | |
| Gravy browning - as required | ||
| Salt | 1 To taste | |
| Pepper | 1 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.
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.
Chef
