Kidneys combine with bacon and onions to make a light and tasty main dish. Serve with peas and baked potatoes.4 tablespoons seasoned flour, made with
4 tablespoons flour,
1 teaspoon salt and
1 teaspoon black pepper
12 lambs’ kidneys, cleaned, prepared and sliced
8 streaky bacon slices, chopped
1 oz. butter
2 onions, sliced
1 garlic clove, crushed
1 green pepper, white pith removed, seeded and sliced
1 tablespoon soy sauce
8 fl. oz. hot beef stock
Preheat the oven to moderate 350°F (Gas Mark 4, 180°C).
Sprinkle the seasoned flour on a plate. Roll the kidney slices in the flour mixture to coat them all over. Shake off any excess flour and set aside.
Half fill a medium-sized saucepan with water and bring it to the boil over high heat. Drop in the bacon pieces and simmer them for 10 minutes. Remove the pan from the heat. Drain the bacon pieces in a colander and rinse them under cold running water for 30 seconds. Pat them dry with kitchen paper towels.
In a large frying-pan, melt the butter over moderate heat. When the foam sub-sides, add the bacon and fry it, stirring occasionally, for 5 minutes or until it is lightly browned. With a slotted spoon, remove the bacon from the frying-pan and place it in a medium-sized ovenproof casserole.
Add the onions, garlic and green pepper to the fat remaining in the frying-pan. Fry, stirring occasionally, for 5 to 7 minutes or until the onions are soft and translucent but not brown. With a slotted spoon, transfer the onions, garlic and green pepper to the casserole.
Add the sliced kidneys to the frying-pan and cook, turning occasionally with a wooden spoon, for 3 minutes. With a slotted spoon, remove the kidneys from the frying-pan and add them to the casserole. Pour the soy sauce and beef stock over the vegetables and kidneys in the casserole. Cover the casserole and place it in the oven. Bake for 20 to 25 minutes, or until the kidneys are cooked.
Remove the casserole from the oven and serve immediately.