Skirts and Kidneys with Whisky Sauce

Ingredients

In Scottish cuisine, Skirts and Kidneys is similar to the British version, but with a distinct Scottish twist. The main difference lies in the use of Scotch whisky in the sauce, which adds a unique flavor profile. Scottish cuisine often incorporates whisky into savory dishes, and this adaptation embraces that tradition. Additionally, the cooking techniques and seasonings may vary slightly to align with Scottish culinary practices. We alse have the original recipe for Skirts and Kidneys, so you can check it out.

• 500g (1.1 lb) beef skirts, cut into strips 500g (1.1 lb) beef skirts, cut into strips
• 250g (8.8 oz) lamb kidneys, cleaned and sliced 250g (8.8 oz) lamb kidneys, cleaned and sliced
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 1 onion, finely chopped 1 onion, finely chopped
• 2 cloves of garlic, minced 2 cloves of garlic, minced
• 2 tablespoons all-purpose flour 2 tablespoons all-purpose flour
• 250ml (1 cup) beef stock 250ml (1 cup) beef stock
• 125ml (1/2 cup) Scotch whisky 125ml (1/2 cup) Scotch whisky
• 2 tablespoons Worcestershire sauce 2 tablespoons Worcestershire sauce
• Salt and pepper, to taste Salt and pepper, to taste

Nutrition

• Calories (kcal / KJ): 450 kcal / 1884 KJ
• Fat (total, saturated): 25g, 8g
• Carbohydrates (total, sugars): 10g, 2g
• Protein: 40g
• Fiber: 2g
• Salt: 1.5g

Preparation

1. 1.
   Heat the vegetable oil in a large skillet over medium heat.
2. 2.
   Add the beef skirts and kidneys to the skillet and cook until browned. Remove from the skillet and set aside.
3. 3.
   In the same skillet, add the chopped onion and minced garlic. Sauté until the onion is translucent.
4. 4.
   Sprinkle the flour over the onions and garlic, stirring well to combine.
5. 5.
   Slowly pour in the beef stock, Scotch whisky, and Worcestershire sauce, stirring constantly.
6. 6.
   Return the beef skirts and kidneys to the skillet and season with salt and pepper.
7. 7.
   Reduce the heat to low, cover the skillet, and simmer for 1-2 hours, or until the meat is tender and the flavors have melded together.
8. 8.
   Serve the Skirts and Kidneys hot, accompanied by mashed potatoes or neeps and tatties (turnips and potatoes).

Treat your ingredients with care...

• Beef skirts — To ensure tenderness, it is recommended to cook the beef skirts slowly over low heat. This will allow the connective tissues to break down, resulting in a more tender and flavorful meat.
• Lamb kidneys — Before cooking, make sure to remove any excess fat or membranes from the kidneys. This will help enhance the texture and taste of the dish.

Tips & Tricks

• For a smokier flavor, you can use peated Scotch whisky in the sauce.
• If you prefer a thicker sauce, you can mix a small amount of cornstarch with water and add it to the skillet during the last few minutes of cooking.
• Serve the Skirts and Kidneys with a side of buttered peas or roasted root vegetables for a complete Scottish meal.
• If you can't find lamb kidneys, you can substitute with beef kidneys or omit them altogether for a beef-only version.
• Make sure to taste and adjust the seasoning of the sauce before serving.

Serving advice

Serve the Skirts and Kidneys hot, spooning the whisky sauce generously over the meat. Accompany the dish with creamy mashed potatoes or the traditional Scottish neeps and tatties (mashed turnips and potatoes).

Presentation advice

To enhance the presentation, garnish the Skirts and Kidneys with a sprinkle of freshly chopped parsley or thyme. The vibrant green color will add a pop of freshness to the dish.