Kidneys

[Jonathan Day]

Many thanks for participating in this Q&A.

I love kidneys, cooked in all sorts of ways. I can recall an amazing veal kidney, cooked in its own fat, at the Hostellerie Jérome in La Turbie, France, and served very simply. And, of course, grilled lamb's kidneys.

Do you ever serve pork kidneys at St John? Our butcher in London stocks them but says that they are too strong tasting. Is this your experience? Do you prepare kidneys for cooking by soaking them? In what? Milk? Salt water?

Edited March 21, 2003 by Jonathan Day (log)

[fergus]

We do use pork kidneys at St. John. They go in to our stuffing for our whole roast suckling pigs and faggots.

Certainly for my breakfast I would prefer a plate of Devilled Lamb's Kidneys, they do seem better suited to the above.

Other kidneys served in the dining room are presoaked in milk to nuetralise the uric acid within.

Thanks for your question.