KIDNEY STEW
Njurragu
You might think that I, being a kidney transplant receiver, would rather die than eat kidney. But that's not the case at all. It's good food when you have other tasty stuff to go with it to balance, so I don't have a problem with that at all.
Serves 4
2 tablespoons flour
1 teaspoon salt
some white pepper
2 teaspoons paprika
½ teaspoon dried marjoram
10 to 12 shallots
3 to 4 carrots
1 tablespoon butter or margarine
0.4 to 0.6 cup bouillon (I use chicken) or red wine
some Maizena (if needed)
8.8 oz frozen green peas
Soak the kidney for about 1 hour. Take it up, trim off the sinews and other stuff and dice it. Mix flour, salt, pepper, paprika and marjoram and coat the dice with this. Peel the onions and peel and slice the carrots.
Brown the kidney in some fat in a pot. Add onions and carrots and let them sizzle with the kidney for a few minutes. Dilute with some bouillon or red wine. Cover with a lid and simmer slowly on low heat for about 8 minutes, until kidney and vegetables are tender.
If you like, thicken the sauce with Maizena stirred with some cold water. Flavor more if necessary. Add green peas and heat through.
Serve with mashed potatoes or rice and a fresh, crunchy salad.
Enjoy!
Bella
Njurragu
You might think that I, being a kidney transplant receiver, would rather die than eat kidney. But that's not the case at all. It's good food when you have other tasty stuff to go with it to balance, so I don't have a problem with that at all.
Serves 4
2 tablespoons flour
1 teaspoon salt
some white pepper
2 teaspoons paprika
½ teaspoon dried marjoram
10 to 12 shallots
3 to 4 carrots
1 tablespoon butter or margarine
0.4 to 0.6 cup bouillon (I use chicken) or red wine
some Maizena (if needed)
8.8 oz frozen green peas
Soak the kidney for about 1 hour. Take it up, trim off the sinews and other stuff and dice it. Mix flour, salt, pepper, paprika and marjoram and coat the dice with this. Peel the onions and peel and slice the carrots.
Brown the kidney in some fat in a pot. Add onions and carrots and let them sizzle with the kidney for a few minutes. Dilute with some bouillon or red wine. Cover with a lid and simmer slowly on low heat for about 8 minutes, until kidney and vegetables are tender.
If you like, thicken the sauce with Maizena stirred with some cold water. Flavor more if necessary. Add green peas and heat through.
Serve with mashed potatoes or rice and a fresh, crunchy salad.
Enjoy!
Bella
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