When I was growing up, liver appeared regularly on our dinner table. These days I am getting back into organ meats and offal, specially kidneys, liver, heart, tongue and oxtail – though still not brave enough for sweetbreads and tripe!
Although no longer a favourite of the Western palate, kidneys, liver, heart etc are some of the most nutritionally dense foods in existence. 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 is born’, I love them!
Liver and kidneys are probably the most widely available forms of offal and are 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 (Ideally a day or two old). Depending on the animal the taste will vary in strength, the strongest being beef and the mildest pig. The most important thing when sourcing organ meat – specially liver, kidney or sweetbreads – is to go for organic or at least outdoor reared grass-fed animals.
Back to the dish in question. I find the flavour and taste of this dish a real delight. The kidneys are so delicate, and they melt in your mouth like little jewels. The dish is so simple to prepare and equally good for breakfast, brunch or lunch. You could even serve it as a starter at your next dinner party and see what reaction you get!