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COUNTRY OF ORIGIN | UK |
Here’s cooking instruction for preparing ox kidney:
1. Preparation: Start by rinsing the ox kidney under cold water to remove any impurities. Pat it dry with a paper towel and place it on a cutting board.
2. Trimming: Using a sharp knife, carefully trim off any excess fat and tough membranes from the kidney. Remove the white core from the center and discard it.
3. Slicing: Slice the kidney into thin slices or bite-sized pieces, depending on your preference. Make sure to cut against the grain for tender results.
4. Marinating (optional): If desired, you can marinate the kidney pieces for about 30 minutes to add flavor. A simple marinade can consist of Worcestershire sauce, salt, pepper, and any herbs or spices you like.
5. Cooking: Heat a frying pan or skillet over medium-high heat. Add a small amount of oil or butter to the pan. Once the oil is hot, add the kidney pieces in a single layer, without overcrowding the pan. Cook for about 2-3 minutes per side, or until the kidneys are browned on the outside and cooked to your desired level of doneness.
6. Resting: Remove the cooked kidney from the pan and let it rest for a few minutes before serving. This allows the juices to redistribute and ensures a more tender result.
7. Serving: Ox kidney pairs well with dishes like steak and kidney pie, liver and onions, or can be served as a standalone dish. Serve it hot and enjoy!
Remember, cooking times may vary depending on the thickness of the kidney slices and your preferred level of doneness. It’s essential to ensure that the kidney is cooked through but not overcooked to maintain its flavor and texture.
Nutiritional information typical values per 100g,
as sold | |
Energy | 88 kCal |
Fat | 2.1 g |
of which saturates | 0.8 g |
Carbohydrate | 0 g |
of which sugars | 0 g |
Fibre | 0 g |
Protein | 17.2 g |
Salt | 0.4 g |
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