Skinning Lamb's kidneys...
Discussion
I want to make a Lancashire Hot Pot tomorrow, and found Lamb's kidneys in the market (50p each!) as per the recipe. But it says "cored and skinned".
Assuming the core is what I think it is, if I chop them in half and cut out the 'core', can I pull the skin off or do you have to cut it off ?
As you can probably guess, I don't eat a lot of offal. Any advice appreciated.
TTFN.
Assuming the core is what I think it is, if I chop them in half and cut out the 'core', can I pull the skin off or do you have to cut it off ?
As you can probably guess, I don't eat a lot of offal. Any advice appreciated.
TTFN.
From Philip Harben, "Traditional Dishes of Britain," 1953.
Ingredients (4 portions)
1 1/2 lb scrag-eng neck of mutton, 1 1/2 lb potatoes, 1lb onions, salt, pepper, 1 cup water.
and that's it.
I have heard of oysters going into a hotpot before now (years ago oysters were a common and worthless) but not kidney.
And absolutely, positively, definitely not carrots.
Ingredients (4 portions)
1 1/2 lb scrag-eng neck of mutton, 1 1/2 lb potatoes, 1lb onions, salt, pepper, 1 cup water.
and that's it.
I have heard of oysters going into a hotpot before now (years ago oysters were a common and worthless) but not kidney.
And absolutely, positively, definitely not carrots.
Be careful not to add too much water. According to Harben, the water should be virtually all gone by the time cooking is complete. Otherwise you're making an Irish Stew, not a hotpot.
Having been on the receiving end of too many pisspoor "hot pots" which were served simply as a workaround of outdated licensing laws (years ago you could have a late bar so long as you were serving a sit-down meal) I have to agree. Two lumps of carrot, a massive lump of spud and a tiny crumb of meat all swimming in clear water =
The spuds should be toasted on top, tender underneath; the meat needs a long cooking time and should be falling apart, but not burnt dry. Any remaining fluid should be in the form of a thick gravy that has formed in the bottom of the dish all by itself.
God I think I'm going to have to buy a neck end this weekend myself.
Having been on the receiving end of too many pisspoor "hot pots" which were served simply as a workaround of outdated licensing laws (years ago you could have a late bar so long as you were serving a sit-down meal) I have to agree. Two lumps of carrot, a massive lump of spud and a tiny crumb of meat all swimming in clear water =
The spuds should be toasted on top, tender underneath; the meat needs a long cooking time and should be falling apart, but not burnt dry. Any remaining fluid should be in the form of a thick gravy that has formed in the bottom of the dish all by itself.
God I think I'm going to have to buy a neck end this weekend myself.
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