Pig Kidney Stroganoff

30 Jul

Ve vere just expecting you Mr Bond ….

I’m not sure what puts a connection between James Bond, things that sound vaguely Russian and dodgy eastern European accents, but there you go. This can only be eaten and discussed if you use a comedy voice. Have you got your Xenia Onatopp voice in your head now? “Vot shall ve do viz zese pigz kiduhneyz?”

In all seriousness, I was super lucky at the Kirkstall Deli Market on Saturday.* I snuck in just before everyone packed up due to the pouring rain. My mission was to get some black pudding from the Blue Pig Company. I had some a few weeks ago on a romantic weekend away at the Craven Arms where they use it in their menu and it is well delicious! I then had a trawl around the other stalls, picking up some lovely tea and chatting to the venison man (they’d sold out of liver and kidneys) and the buffalo people (they didn’t have any offal). I did however, end up back at the Blue Pig stall, investing in some pork and apple sausages. I then spied some kidney at the back of the stand. Hiding. Sneakily hiding. To cut a long story, the kind stall owners gave me the two pig kidneys for free! Altruism at its best!

Normally when I cook kidney, I get kidney from the market. As it is a filtration organ, it does worry me slightly that these kidneys are not organic, so probably have residues from feed supplements and other animal things I don’t really know about! Pig and beef kidney are meant to be the kidniest tasting of them, so I was looking forward to experimenting with these lovely free range kidneys (but free range doesn’t necessarily mean organic, will have to investigate)!

Kidney stroganoff was a suggestion that my godmother made when I began this journey. She makes it quite often and loves it.

The recipe I based mine on was from good old Delia. I did make some changes though …

Take:

2 pork kidneys, 1 sliced onion, 2 oz butter, 8oz mushrooms (I like chestnut ones), 150ml soured cream, 1 tablespoon paprika, salt and pepper

Melt the butter in a pan, cook the onion gently for ten minutes, add the mushrooms and cook for a further ten minutes. Prepare the kidney by de-coring and slicing. Turn the heat up under the pan and add the kidney, brown it all over. Next turn the heat down and add the paprika and the sour cream and simmer for five minutes.

We had ours with some kale and some brown rice. I’d recommend giving pig kidney a go. Especially if you’re going to pair it with nice robust flavours. A subtle blend of herbs wouldn’t stand up to it, but punchy paprika and black pepper both do the job well.

I pretended I was a secret agent eating hearty food in an Eastern Bloc country. James Bond would be proud.

*The Saturday I’m talking about was in May possibly … a little while ago certainly.

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One Response to “Pig Kidney Stroganoff”

  1. Juls July 30, 2012 at 4:13 pm #

    And organic doesn’t necessarily mean free range! Often, I’ve found, if it’s a quality source they tend to overlap. I will personally always choose free range over organic (never, ever, ever the con machine that is Red Tractor though) just because I don’t feel comfortable with the idea of an animal not being allowed to be medicated if it needs to be, but of course, it does mean the meat might not be ‘pure’. What all the names and badges actually mean underneath it all is such a massive and complex thing and you have to really know your shit to be able to navigate it all. I thought about doing a post on it once and started but it was already over five thousand words long and I was only half way through and so I put it off! It’s something I get really nosy about – and one of the reasons I love Farmer’s Choice so much is because they were totally friendly and able to answer all of my questions for, literally, about an hour without getting arsy about it.
    Anyway! I really like the idea of this stroganoff. I made a stroganoff from ox heart once and it was delicious – it seems to be a meal that adapts really easily to offaly deliciousness!

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