Although no longer a favourite these days, kidneys, liver, heart etc, are the most nutritionally dense foods of all. Organ meats have distinctive flavours that people tend to love or hate. In the past couple of years and encouraged by ‘himself’, I have started to embrace these less popular cuts – and wow! ‘new respect’, I love them!
Liver and kidneys are probably the most available forms of offal and as simple to cook as steak. They need to be very fresh though – especially kidneys, which should be firm and juicy and without a strong smell (a day or two old ideally). Depending on the animal the taste will vary in strength, the strongest being beef and the mildest pork. The most important thing when sourcing organ meat – specially liver, kidney or sweetbreads – is to go for organic, or at least from grass-fed animals.
I find the flavour and taste of this dish a real delight, and it’s also quite a funky way to enjoy kidneys. They are so delicate and they melt in your mouth like little jewels. The chorizo adds a smoky depth and the dark green leaves complete the dish perfectly.
So simple to prepare and equally good for breakfast, lunch or dinner. Serve as a starter at your next dinner party and see what reaction you get!