Veal Kidneys in Bacon and Cabbage Broth with Thyme Dumplings

Name: Veal Kidneys in Bacon and Cabbage Broth with Thyme Dumplings
Cuisine: British
Ingredients: 1 garlic bulb, cut in half; a few sprigs of fresh thyme; 2–3 bay leaves; 350 g potatoes, peeled, diced and washed of starch; 350 g potatoes, peeled, diced and washed of starch; 1.25 litres chicken stock or light veal stock; 1.25 litres chicken stock or light veal stock; 1 Savoy cabbage, shredded; 2 large veal kidneys, rinsed and sliced through crossways (white fat and muscle tissue removed) into 1 cm thickness; salt and pepper; salt and pepper; fresh horseradish or mustard, to serve; fresh horseradish or mustard, to serve; 2 white onions, peeled and diced; 50 g unsalted butter; 150 g good-quality farmhouse-style bacon, diced; 1 tbsp chopped fresh thyme leaves; 1 garlic clove, peeled and crushed; 30 g butter; 1 shallot, peeled and finely diced; 2 medium eggs, beaten; 100 g fresh breadcrumbs; 100 g self-raising flour; 100 g shredded suet

Preparation info

Serves
4

Difficulty
Easy

Appears in

Cooks Country

By Matt Tebbutt

Published 2008

About

Thoroughly tasty and warming – this is healthy comfort food. Veal kidneys can be quite expensive for offal, but they are worth the money. If your budget doesn’t stretch to veal, then lamb’s kidneys can be used in the same way.

Ingredients

2 large veal kidneys, rinsed and sliced through crossways (white fat and muscle tissue removed) into 1 cm thickness
salt and pepper
fresh horseradish or mustard, to serve

Europe
United Kingdom
Soup
Winter
January
February

Method

To make the broth, firstly sweat the onion gently in the butter in a saucepan until soft but not coloured. Add the diced bacon and continue to cook. Throw in the garlic, thyme and bay leaves, then stir in the diced potatoes. Cook for 5 minutes or so, then add 1 litre of the stock and bring to the b