Description
Kidneys have a bad reputation that is almost entirely about preparation. The strong taste people remember comes from the white core in the middle of each kidney, and from kidneys that were not soaked. Take the core out and most of the argument disappears.
Halve them lengthways and cut out the core with a small knife. Then soak them in salted water for twenty minutes. Then wet fry with onion, garlic, black pepper and a little tomato, hot and quick, five minutes at most. They should be firm, not rubbery. Some people add a splash of vinegar or lemon at the end, which cuts the richness nicely.
Half a kilo feeds two to three as part of a meal. Best cooked the day you buy them. If you are not cooking them today, ask us to clean and core them for you before packing.
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