For Halloween (which seems like a lifetime ago now), I wanted to make something Vincent Price related. Over a beer a couple of days before, I ran through many potential dishes I could make and when I got to Steak and Kidney Pie, this is what happened to Mr Rathbone’s face.
Herbert Marshall is in The Fly with Vincent Price and this recipe is DEFINITELY going in the book I am working on with Peter Fuller of the Vincent Price Legacy UK. It’s a PEACH of a recipe.
I made this pie ages ago for Vic and Corinna but for some reason, the blog post got lost in the ether. I do remember thinking though that it was the best pie I had ever made, and that I’d have to make it for Mr R sometime.
Well, I did, and of course, Halloween is now a distant memory, but I’m hereby announcing that if you like Steak and Kidney Pie you must make this. It is DIVINE.
IMPORTANT NOTE! If you live in the UK, you might not be able to just waltz into a butcher and grab some lovely kidneys.
These days you might have to order them in advance. I’ve been caught out on this one before. BUT, as I have totally got over my fear of butchers now I can advise. It is easy to just give them a bell and tell them how many you want and when you will come and get them. They like it.
My photo of the whole meal doesn’t look very appetizing due to Halloween lighting but my goodness this was scrumptious!
** Soaking the kidneys removes a smell that lots of people don’t like when the kidneys are cooking. From memory I think I soaked the kidneys for about half an hour.
I have a serious question which might give offense, but it is truly not meant to. I’m 77, and fwiw, American. My mother was a more adventurous cook than I am, and I recall one time when I was a teenager, she made *something* with kidneys. Not sure what kind they were, but I recall the house REEKING of a strong urine odor. Me being me, I did not eat them (don’t recall about the other family members) but I do believe we never had them again.
Reading this recipe had me gagging a little from the memory.. Do they generally smell, or did she miss a step? I have never seen this addressed about any kidney recipe, and decided I would ask you. If you respond, please feel free to do it privately. I mean no offense, truly.
Hi Sally – no offense taken! I believe that the soaking of the kidneys removes this odour, some recipes suggest water, some suggest milk. I soaked the kidneys for about half an hour in cold water I think!
PS – thanks for mentioning this as I’m going to add a note about this in the recipe!
The only thing I like more than S&K Pie is S&K Pudding in a suet turret. [ i.e deep bowl upended to serve.] But offal often divides the meat eating world. But yes a good soak in water for half hour or so for the kidneys, but when you consider what function a kidney performs in its working life it’s hardly a surprise ! Also good for flash frying in oil and serving on toast with a sharp mustard and splosh of Worcestershire sauce.
Cor, I do love the idea of kidneys on toast, going to treat myself to that whenever I can next get myself to the butcher. I’ve never made S&K Pudding but I am sure I would love it. Something for the winter methinks…