Offally nice recipe

The name of this dish isn’t over complicated “kidneys and rice”…simples! I believe the recipe was devised by my maternal grandmother and it’s been passed down to me, no doubt with some variations along the way…I’m not sure how long Bisto has been around, my Mum and I use it, but I doubt it was in the original. It’s probably fair to say it’s a “marmite recipe”…you’ll either love it or hate it. Give it a go, the kidney’s aren’t the strongest flavour and the bacon adds a lovely saltiness and additional flavour…you may be surprised how delicious it is. It’s a great dish for simple eating with just a fork…see I said simples!

Here’s how I make it.

The list of ingredients:

  • Pigs (or Ox) kidneys (don’t use lambs they fall apart too easily and don’t have a full enough flavour)
  • tinned chopped tomatoes
  • streaky bacon (your choice of smoked or unsmoked) chopped into small pieces
  • onions chopped
  • tomato paste
  • Bisto
  • Pepper & possibly some salt
  • Oil or butter of your choice for frying

Preparing the kidney: Slice it in half horizontally so it looks like this.

Using a sharp knife you need to cut out all the white bits as they are tough, so you are left with only the brown kidney flesh. Then chop it into small pieces, roughly like this.

Soften the onions in a large frying pan in the butter/oil, then add the chopped bacon and the kidney and fry gently for about 10 mins stiring as you go.

Add a can of chopped tomatoes, and a squirt of tomato paste, and allow the whole thing to bubble away gently for probably 15-20mins.

Whilst it’s cooking, mix some Bisto with water (sorry can’t remember how much, probably a tablespoon full, I do it all by eye).

Then add the bisto mixture to the pan stirring all the time as you do it as it will thicken straight away. If it’s too thick add more water, if it’s still sloppy do the bisto bit again! Cook gently for another 10 mins or so. Kidney should still be firm but not chewy!

We always serve it with boiled rice and peas, but you could do mash potato instead, and any green vegetable you fancy.


Cheers – Carol

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