Wednesday, December 2, 2009

sleeping injuries and kidneys

You, dear readers, must be as sick of looking at those pictures of the crane as I was looking at the real thing for so many months. I really must try and write more frequently. So without further ado ...

BB is working on pre-plumbing and pre-electrics at the moment which would appear to involve sitting at the kitchen table in front of his laptop reading the news out loud or following the threads in the Adventure Rider Ride the World forum - when he should be swotting up on the latest French building regs. He was in the kitchen again today as I was trying to cook in peace, shrieking: "Dingy! Dingy! The man was rescued in a dingy!" (many of his few words are exclamations of disbelief at poor spelling), followed rather too gleefully I thought by: "Man walks free after strangling wife in his sleep".

Actually, I've been on the receiving end of something similar a couple of times - nothing as drastic as death by strangulation, obviously - but I've woken up with a yelp after BB has hit me in his sleep. He woke himself up the first time and said: "I'm sorry my love. I thought you were Mini-B"! As a result I've taken to sleeping turned away and as far over from him as possible and wake up looking as if someone has rolled a pizza wheel across my face, where it's been pressed into the edge of the mattress all night.

You realise things may be off to a rocky start when a recipe begins: "Soak in warm salted water for 2 hours to get rid of the vile smell." So began the recipe for rognons de porc aux tomates (pig's kidneys in tomato sauce). This is confirmed when the cat flees the house squawking like a wailing baby when you place a morsel of the offending article before him. But this turned out to be a big hit with BB, who likes his offal, and with me, who doesn't - thanks to the rich tomato sauce. For the rognon cognoscenti out there, this one's for you.

Rognons de porc aux tomates
Serves 2
10 oz / 275 g trimmed pig's kidneys
4 oz / 100 g chopped bacon
1 onion, thinly sliced
1 tin chopped tomatoes
1 glass white wine
1 tsp sugar
A handful of fresh basil
Olive oil
Salt and freshly ground black pepper

1. Soak the kidneys in warm salted water for 2 hours. Remove and pat dry.

2. Fry the bacon and kidneys gently in some olive oil for 20 minutes. Remove from the pan and brown the onion in the same pan in the remaining bacon fat. Add the tomatoes, wine, sugar, basil, seasoning and cook for 15-20 minutes until the sauce has reduced by a third. Return the bacon and kidneys to the pan and cook for a further 15 minutes. Serve with buttered toast.


hils said...

Ooh! You are offal!

Miss Took said...

But I like you!

Hils said...

Made this yesterday using lambs kidneys, pork a little strong for me!
Utterly delicious! can thoroughly recommend it!