This is delicious, but I may update this; the original recipe had peas in it, and I am not sure about when to add the kidneys to the stew. But it is delicious enough that I caught Mr B fishing around in it with a serving spoon, scooping up some more. I served this with mashed potatoes and kale.
- 4 sheep kidneys, skinned, quartered and the middle bits removed
- 6 sausages (I used beef sausages, because they were reduced in the co-op) – cut into thirds
- 125g bacon or pancetta, cut into strips
- 2 sticks of celery, finely chopped
- 1 small onion, chopped
- 200g carrots, cut into batons
- 200g mushrooms, sliced quite thickly
- 25g butter or 2 tbsp vegetable oil
- 1 tbsp flour
- 300ml stock
- 1 tbsp tomato puree
- 50ml sherry
- salt and pepper
- Set the oven to heat to 150C
- Heat the oil in a casserole dish. When it is hot, add the bacon and cook until it is browning and the fat is running.
- Add the sausages and kidneys, and cook until just browning. Remove everything from the pan with a slotted spoon and set aside.
- Fry the onion, celery and mushrooms in the same pan over a medium heat, until softening. This will take around five minutes.
- Add the flour, and stir it in, cooking all the while, for another minute
- Add the stock, sherry and tomato puree, and bring to a simmer. Season with salt and pepper to taste
- Add the sausages and kidney back to the pan, along with the carrots. Put the lid on the casserole dish and put it into the oven. Cook for half an hour.