Spare Rib Stuffed with Kidneys

A really unusual dish, Spare Rib Stuffed with Kidneys is simply delicious. Serve this inexpensive joint with roast potatoes, Brussels sprouts and stuffed tomatoes.

1×6 lb. spare rib joint, boned and with the skin scored

1½ teaspoons salt

1 teaspoon black pepper

2 oz. Q- cup butter

1 large onion, finely chopped

8 oz. lamb’s or pig’s kidneys, cleaned, prepared and chopped

1 tablespoon dried sage

6 fl. oz. port

2 tablespoons dried breadcrumbs

1 tablespoon grated orange rind

SAUCE

1 tablespoon lemon juice

1 tablespoon lemon rind

2 tablespoons port

2 fl. oz. orange juice

10 fl. oz. dry white wine

1 tablespoon beurre manie ‘<»- v ..-

Preheat the oven to fairly hot 400°F (Gas Mark 6, 200°C). Place a wire rack in a large roasting tin. Set aside.

Place the pork joint on a work surface and rub it all over with half the salt and half the pepper. Set aside.

In a medium-sized frying-pan, melt the butter over moderate heat. When the foam subsides, add the onion and cook, stirring occasionally, for 5 to 7 minutes or until it is soft and translucent but not brown. Add the kidneys and cook, stirring frequently, for 6 to 8 minutes or until they are lightly browned all over. Stir in the sage, port, breadcrumbs, orange rind and the remaining salt and pepper. Cook for a further 2 minutes, stirring frequently.

Remove the pan from the heat and set aside to cool for 5 minutes.

Spoon the mixture into the cavity of the spare rib. Roll up the spare rib and tie with string at 1-inch intervals.

Place the roll on the rack in the roasting tin. Place the tin in the centre of the oven and cook for 3 hours or until the meat is tender and the skin golden brown and crispy. Remove the roasting tin from the oven. Transfer the pork to a warmed serving dish and keep warm while you prepare the sauce.

Pour off all but 1 tablespoon of the cooking juices from the roasting tin. Place

An ideal party dish, Spareribs with Paprika Sauce is economical too. the tin over low heat. Stir in the lemon juice, lemon rind, port, orange juice and wine. Increase the heat to high and bring the mixture to the boil, stirring constantly. Boil for 5 minutes, reduce the heat to low and stir in the beurre manie, a little at a time. Cook the sauce for a further 2 minutes, stirring constantly, or until the sauce is fairly thick and smooth. Remove the tin from the heat. Strain the sauce into a sauceboat and serve immediately, with the meat.

Sorry, comments are closed for this post.

Share On Facebook
Share On Twitter
Share On Google Plus