Name: Veal and Kidney Kebabs
Yield: Serves 4
Ingredients: 7 oz (200 g) calf’s kidney; 10 oz (275 g) veal fillet; 8 small onions, peeled and blanched in boiling water for 5 minutes; 1 large red pepper, de-pithed, de-seeded and cut into 1 in (2.5 cm) squares and blanched in boiling water for 3-4 minutes; 4 tablespoons olive oil; ½ teaspoon cayenne pepper; 1 tablespoon parsley, chopped; Pinch or two of salt; 2 German sausages (Bratwurst), cut into 1 in (2.5 cm) discs; 5 oz (150 g) fat bacon, thickly sliced and cut into 1 in (2.5 cm) squares

Preparation info

Serves
4

Difficulty
Medium

Appears in

Floyd on Fire

By Keith Floyd

Published 1986

About

Ingredients

7 oz (200 g) calf’s kidney
10 oz (275

Method

Remove the skin, core and gristle from the kidneys and cut them and the veal into 1 in (2.5 cm) cubes. Now, using all your artistic skill, thread all the ingredients onto 8 skewers, ensuring that the fat bacon is always next to the kidneys.

Steep them well in the marinade for 10 minutes or so before grilling them for 5 minutes on each side.

Become a Premium Member to access this recipe

Unlimited, ad-free access to hundreds of the world’s best cookbooks
Over 150,000 recipes with thousands more added every month
Recommended by leading chefs and food writers
Powerful search filters to match your tastes
Create collections and add reviews or private notes to any recipe
Swipe to browse each cookbook from cover-to-cover
Manage your subscription via the My Membership page

Already a member?

Monthly plan

Annual plan

'Brilliant app for foodies'

'Spotify of cookbooks'

No reviews for this recipe

Ingredients

Method

Part of