posted on Jul, 8 2017 @ 02:49 AM
a reply to: intrepid
Ox/Beef kidney can have a very strong taste, if you can get them from calves they're a lot milder. Alternately you could use lamb kidneys which are
easier to get.
My personal preference is to make the gravy separately and include oxtail, adds loads of flavour from the meat and marrow. You just need to pick the
meat off the bones into the sauce when cooked. You just add this to the steak/kidney once fried off. Be sure to use a cheap cut such as braising
If you're making pastry you can try adding a teaspoon of Colmans mustard powder. Too much effort for me normally as you can get some decent frozen
stuff these days.
This sounds weird but I quite like adding a handful of small silver skin pickled onions, the vinegary flavour mellows during cooking and helps
contrast and cut through the richness of the sauce.
You'll be onto hotpot next