Vegetable stew with bacon and kidney
Mainly vegetables with a hint of bacon flavour. This is a good way to include iron-rich lamb kidneys. The soak-and-rinse preparation of kidneys makes them more tender and milder in flavour. Skip this step if time is short.
Suitable from 9 months
Makes 1 or 2 baby or toddler servings, and 1 adult serving
No added egg
No added milk
Ingredients:
• 2 fresh lamb kidneys
• For soaking: ½ teaspoon baking soda and 1 teaspoon vinegar
• 1 to 2 tablespoons oil
• 1 small (or pickling) onion, finely chopped
• ¾ cup finely diced carrot
• ¾ cup peeled, finely diced kumara
• ½ cup finely diced celery
• 1 medium potato peeled, diced
• 80 grams (1 to 2 rashers) lean shoulder bacon
• A pinch of dried basil
• A pinch of dried oregano
• 1 ½ cups water
• 2 tablespoons tomato paste
Method:
Halve kidneys and trim away the white core. Very finely slice kidneys.
Optional tenderising step:
Mix sliced kidneys and baking soda in a bowl, cover and let stand 20 minutes. Rinse kidneys with cold water then drain in a sieve. Return kidneys to the bowl and add vinegar. Stir well then drain again in the sieve.
Prepare all the vegetables. Trim rind and excess fat from bacon. Cut bacon into small pieces.
Heat oil in a big frying pan or non-stick wok. Add all vegetables and bacon. Stir over brisk heat for 3 to 5 minutes. Stir in herbs, water and tomato paste.
Reduce heat to maintain a gentle simmer.
Add drained kidneys, cover and simmer on low heat for about 45 minutes.
For a baby who is still having rather smooth foods, purée or mouli a little of the stew.
For toddlers and adults, serve as is, warm or hot. This reheats well and goes well with pasta.
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