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Fresh pig kidney
£5.65 per kg
Trimmed and prepared for you. Pig kidney has a stronger flavour than lamb's, so it is often soaked in milk or water first to mellow it. Slice it, fry it fast in butter with onions and a splash of sherry or mustard, and serve on toast. Do not overcook it or it turns tough. Also traditional in steak and kidney pie.
Soak in milk or cold water for 30 min first to mellow it. Then very hot pan, 2 min a side, served pink. Grey kidney is tough kidney.
100–125g per person as a main, less as part of a mixed grill.
Keep Refrigerated