Potjie No: 1
Serves: 3 – 4
Cooking Time: ½ hour
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Ingredients
6 sheep’s kidneys or 2 ox kidneys
6 rashers bacon, rind removed and coarsely chopped
15 ml butter
1 onion, chopped
30 ml chopped fresh parsley or 10 ml dried
15 ml chopped fresh thyme or 5 ml dried
5 ml salt
Freshly ground black pepper to taste
125 ml dry red wine
125 ml meat stock
Method
Remove outside skin from kidneys.
If the kidneys are fresh it will be easy to pull off, otherwise it will have to be soaked in milk or lukewarm salted water for a few minutes.
Cut kidneys in half and remove the hard core.
Cut into cubes.
Place bacon in potjie and fry until crisp.
Add butter and when heated add kidneys and sauté until lightly browned.
Add onion and sauté until transparent.
Heat remaining ingredients and add to kidneys.
Cover with lid and simmer for 30 minutes or until kidneys are tender.
Ox kidneys will take a little longer to cook.