Bacon and Cabbage Frittata paint

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!

Serves 2

Ingredients

  • 1 medium onion, sliced thinly (170 grams), sliced thinly 
  • 4-5 shitake mushrooms (60 grams), thinly sliced
  • 3-4 Portobello mushrooms (150 grams), thinly sliced
  • 50 grams chorizo, finely crumbed
  • 200 grams flower sprouts, ends trimmed
  • 4 lamb Kidneys
  • 12 Kalamata olives
  • 8-10 walnuts, lightly broken
  • Dash of olive oil
  • 20 grams butter (opt)
  • Seasoning of Himalayan salt and cracked black pepper
  • Feta crumble
  • Gluten Free

  • Dairy Free
  • Diabetic Friendly

  • Low GI

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Method

  1. Blanch flower sprouts in boiling salted water for 3-4 minutes, refresh in cold water and dry in salad spinner, set aside until ready to assemble.
  2. Heat a large frying pan until medium hot. Add a splash of olive oil followed by onions and cook on a low heat for 10 minutes until just softened and lightly caramelized. Remove from pan and set aside to later.
  3. Repeat process with mushrooms cooking for 10 minutes until they are soft and golden. Remove from pan and set aside to later.
  4. Prepare the kidneys by peeling back the white membrane from around the kidney and cut off with a sharp paring knife. Slice into 4-5 symmetrical semi-circles, snip away the white fatty core. Set aside.
  5. To crumble chorizo, blend in a magic-mix to breadcrumb texture. Heat a clean pan and add a good dash of olive oil, add chorizo and lightly sauté for 1-2 minutes. Remove chorizo from pan, keeping excess oil to cook the kidneys.
  6. Season kidneys, add to chorizo oil and over a medium-high heat, cook kidneys 2 minutes on each side. Add back to pan the chorizo, onions, mushrooms and gently toss all together.
  7. Heat a 2nd pan over medium heat, add a dash of oil and flower sprouts, toss gently for 1-2 minutes then divide between serving dishes.
  8. Top with kidney mixture and crumble over feta. Serve at once.

Maggie's Tips

  • If you cannot source flower sprouts, substitute with shredded kale, cabbage or Brussel sprouts.
  • If you don’t to use Chorizo, replace with ½ teaspoon smoked paprika. Add to pan at stage 2 (cook onions slightly first – 5 minutes).
  • Try this recipe with liver or heart, instead of kidneys.