Kidneys are not offal.

they are fantastic. They would be my absolute favourite food. Anyone else mad on kidney's?

Chef_westward1, Apr 16, 12:29 pm

Hannibal Lector?

Chef_irvy, Apr 16, 12:32 pm

Come on irvy, be adventurous :-) :-)

Chef_westward1, Apr 16, 12:39 pm

Give me Liver any day over Kidneys. I hate the smell of kidney when its cooking and in a dish when I go to eat it. Have to hold the nose and swallow quickly yuck.
I must admit though one day when I had time I soaked said kidneys in cider vinegar for about an hour and it did remove the horrible smell and taste, thereby making said stew/steak and kidney pudding more palatable

Chef_cgvl, Apr 16, 1:01 pm

They are offal.
But the only one I do like.

Chef_lythande1, Apr 16, 1:27 pm

Love both liver and kidneys. And brains.

braaaaiiiiiinnnnsssss. -
.

Chef_fey, Apr 16, 2:43 pm

Yep, liver, kidneys, sweet breads, black pudding, bbq snake all divine.

Chef_westward1, Apr 16, 3:05 pm

I make offal casserole. Beef with liver, kidneys, heart. bring it all on, I say (although, yet to try brains. )

Chef_mjhdeal, Apr 16, 3:50 pm

. also chicken kidneys fried up with leek for breakfast.

Chef_mjhdeal, Apr 16, 3:54 pm

definitely offal !

Chef_lcscott, Apr 16, 4:02 pm

Love chicken kidneys, but we eat most offal, can't be bothered with the heart

Chef_rainrain1, Apr 16, 4:03 pm

Absolutely. Steak & Kidney Pie or Pudding - just perfect cold weather tucker.

Chef_paora-tm, Apr 16, 4:58 pm

I love kidneys and Liver :)

Never forget on an American cooking show a stupid woman judge telling off a young French chef for not soaking the kidneys overnight to get rid of the kidney taste. The French chefs response was priceless "why would you not want them to taste like they are?"

Chef_beaker59, Apr 16, 6:13 pm


Me too . only times I've eaten kidneys, they have been dry & yet lamb's fry I can eat. I use an old Alison Holst (bless her) recipe . don't even know what book of hers that it's in cos I went to a demo that she did, quite a few years ago & I remembered it. It's basically thin slivers, coated with flour & quickly cooked & then add heaps of fresh herbs (to taste) & sort of make a light gravy/reduction with the pan residue. Yummy.

Chef_samanya, Apr 16, 6:58 pm

Don't forget the bacon!

Chef_paora-tm, Apr 16, 7:11 pm

I used to like liver and loved brains. I don't like kidneys though.

Chef_maximus44, Apr 16, 7:11 pm

I do a casserole with the Liver. Its basically bacon, onions, thin slices of floured and seasoned liver and mushrooms. Fry all of them and pile into a casserole dish. Make a gravy with what's left in the pan and a packet of mushroom soup mix. Pour over Liver mix and into a moderate oven while the vegies cook, but don't over cook it otherwise its like leather.
Like the kidneys once soaked and rinsed then fried with bacon, sausages and steak to make a mixed grill best of all.
Never had Sweetbreads, Brains or Heart to my knowledge . my mother refused to eat them and in doing so refused to cook them for us to try. She and my Dad like tripe but I can't get over the texture ( in mouth feel) so wont eat that either

Chef_cgvl, Apr 16, 11:52 pm

I make a fabulous slow-cooker tripe soup I based on a Mexican Menudo recipe. I blanch the tripe first, though, as apparently that deals with the smell. Must work, as I never notice any smell!

The local butcher stocks brains, and I found a recipe for brain tacos, but haven't quite got around to making it yet.

I find heart to be really neutral in flavour; it is a muscle, so not surprising it isn't that different from steak I suppose. Just a different texture (firm and lean). Also have a recipe for stuffed heart I haven't tried yet.

Chef_mjhdeal, Apr 17, 6:02 am

Not only are they offal, but awful as well.
Can't even be in the same room when kidney or liver being cooked.
I remember in the forest one day walking into the smoko shack and the boys were cooking some, I didn't make it far in and just about threw up.
Another time had called into gas station and asked for a steak and mushroom pie, got down the road and bit into it, out the window it went, was steak and kidney.

Chef_smallwoods, Apr 17, 7:58 am



I never notice the smell?! Weird.

(. another thing (had no idea I was so offal-ish). I blend up liver then freeze in ice-cube molds. Then, whenever I am cooking mince, I throw in a few cubes of (defrosted) liver. Liver & mince burger patties are the best.)

Chef_mjhdeal, Apr 17, 8:05 am

I love kidneys chopped, boiled with an onion, thickened, then served on toast.

Chef_rainrain1, Apr 17, 9:25 am

Loving that idea. Do you cook the liver first or blend and freeze it raw?

Chef_buzzy110, Apr 17, 9:30 am



I freeze it raw :)

P.S. If anyone wants to try this - don't make the mistake I made. remember to take the membrane off first. My blender almost had a heart-attack with the membrane wrapped around its blades.

Chef_mjhdeal, Apr 17, 9:52 am

Thanks for that little bit of advice. As a general rule I remove the membrane anyway because even cooked it has the same effect on my food processor and it doesn't do much for liver pate to have chewy, inedible bits in it.

Chef_buzzy110, Apr 17, 10:27 am

Internal organs are offal. Kidneys are an organ, therefore - offal. But maybe you meant to write.

'Kidneys are not owfull'

I'd love to agree that a bit of kidney is an okay thing occasionally but, sadly, the other person who has to eat what I cook has a different opinion. Still working on that one though.

Funny aside - went to the butcher a while back and asked for X kg of chicken livers and the big guy behind the chicken section counter very obviously found the situation of bagging them up for me highly distasteful. Pretty funny coming from someone that works with/around raw meat all day I thought.

Chef_sampa, Apr 17, 11:01 am

Coming from a farm back in the day we ate offal quite a bit. Casseroled liver and bacon with peas and a nice gravy, tripe and onions in a nice creamy white parsley sauce over mashed potatoes, Kidneys pan fried with sage and onion mixed in gravy on toast, sweetbreads either crumbed or in a garlic/parsley white sauce, are still favs we have today when you can get them. Other one was herb stuffed sheeps hearts, just like eating chicken, nice with mash veg and gravy.

Chef_fifie, Apr 17, 11:15 am

Stuffed sheeps hearts . yummy, yummy.

Chef_wasgonna, Apr 17, 3:31 pm


The way I do it with plenty of fresh herbs, doesn't need bacon imo & It's the bacon that reminds me of the cr** way of cooking lambs fry/liver that I had to endure as a child. & was made to eat, because it was so good for me! It was puke making to me as a kid & I was put off for life. Not game to try iy again but I'm sure most people enjoy it that way . it's a classic, isn't it.

Chef_samanya, Apr 17, 6:58 pm

Well Samanya, I swear I'll never put any of it in my mouth no matter how it's cooked because of the same thing. Being forced to eat it, dry retching etc. I happily chop it up raw along with Unbleached tripe for my dog. I also happily put the tripe under my Mums nose as she said she couldn't stand the smell. A little payback. !

Chef_wendalls, Apr 18, 6:45 pm


Black puddings are man made . not found in a natural state.

Chef_thewomble1, Apr 20, 7:32 pm


or beef. It's the only offal I can eat. Once My mil tried to trick me into thinking it was steak but I knew it was heart by the texture. She knew I hated liver but must have thought it was all offal. We just had liver served up in slabs - so disgusting. I wasn't much if a meat eater anyway but it was just floured and pan fried - I would wait till mum wasnt watching and put it in my pocket . I didn't realised dad also hated it but it apparenty prompted him to get more meat.

Chef_firefly001, Apr 21, 1:08 am

Can you share a recipe or the way you cook the hearts please?

Chef_buzzy110, Apr 21, 3:22 pm

As an adult I made a conscious decision not to let unpleasant childhood memories inform my adult dietary choices. It is a decision that has worked well for me over the years.

Chef_buzzy110, Apr 21, 3:32 pm



I love lambs hearts but never stuffed them a recipe would be appreciated wouldn't mind trying that.

But give them a go Buzzy they are so cheap, I cube them and thread on to skewers with onion mushrooms capsicum etc then grill don't over cook just pink and they are gorgeous. An unusual but interesting texture and nice Lamby taste.

Chef_beaker59, Apr 21, 3:57 pm

Thank you beaker. I'm learning some lovely things in this thread.

Chef_buzzy110, Sep 26, 10:13 pm

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