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Scots Kidney Collops
Scots Kidney Collops is a traditional Scottish recipe for a classic stew of ox kidney with shallots and parsley in a water-based stock flavoured with vinegar and thickened with flour. The full recipe is presented here and I hope you enjoy this classic Scottish version of: Scots Kidney Collops.
prep time
20 minutes
cook time
110 minutes
Total Time:
130 minutes
Serves:
4
Rating: 
Tags : Beef RecipesVegetable RecipesScottish Recipes
This is a recipe from the 'auld alliance' of France and Scotland. Indeed, the word
collops is derived from the French
escalope.
Ingredients:
1 ox kidney
2 tbsp plain flour
2 tbsp butter
4 shallots, minced
salt and freshly-ground black pepper, to taste
2 tbsp
parsley, finely shredded
1 tbsp vinegar
Method:
Core the kidney and cut into slices. Place in a bowl, cover with water and set aside to soak for a few minutes. Drain and dry then dust the kidney pieces with flour.
Melt the butter in a pan, add the kidney pieces and fry until browned. Add about 80ml water to the pan and stir to combine then ad the vinegar and parsley. Season to taste then bring to a simmer, cover the pan and cook for about 5 minutes.
If needed, add a little flour or cornflour to thicken the sauce. Arrange on a plate, accompany with toast and fried parsley.
