Spiced beef kidney has a unique flavour and is great for breakfast or brunch. You can also serve it as a main dish with rice and chapatti.
Before preparing kidney, it has to be skinned and cored, so that kidney becomes nice and tender when cooked.
To do this, remove the thin, transparent membrane that covers the kidney by pushing the tip of a small, sharp knife under the membrane and pulling it off. Next, remove the hard core in the meat. A sharp pair of kitchen scissors snips it out easily. Separate the kidney into eight pieces.
8 beef kidneys, halved 1 tbsp (15ml) mustard
2 tsp (10ml) Worcestershire sauce
1 tbsp (15ml) lemon juice
1 tbsp (15ml) tomato paste 3 tbsp (40g) butter
½ tsp (2.5ml) hot pepper (optional) 2 tbsp oil
1 medium onion 1 tbsp parsley, finely chopped
¼ tsp ground black pepper Salt to taste
1.Finely chop the onion and put aside.
2.In a bowl mix well the Worcestershire sauce, mustard, lemon juice, tomato paste, black pepper, hot pepper, if using and salt to taste.
3.Heat the oil in a frying pan and fry the kidney with the onions over medium-high heat for about 4 minutes on each side. Do not overcook it.
4.Pour the sauce over the kidneys while it is still in the pan and stir briskly, so that the kidneys are evenly coated with the sauce.
5.Serve hot with eggs, cooked in the style of your choice or with rice and chapatti.