Veal and Kidney Kebabs

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

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

Main course
Gluten-free

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.