They were a hit in dairy bars, today we rarely eat. For Italians and French it is a rarity

Once considered of inferior quality meat, today they are appreciated due to nutritional values. Pork cinnaders, so popular in the times of the Polish People’s Republic, may appear in your kitchen. Check this simple recipe.

Forewall dishes are not popular today, although they are an important part Polish culinary tradition. They are often associated with crisis cuisine and inferior quality meat dishes. It is no different with cinnaders, i.e. pork kidneys, which were the most popular in the times of the Polish People’s Republic. In the 1960s-80s. They were constantly hosted in the menu of employee canteens, dairy barsbut also restaurants. They were most often served in onion sauce based on cream.

Cinnaders were mainly prepared from pork kidneys, less often from lamb – due to the higher price. Pork kidneys are smooth and firm. Constitute A rich source of protein, iron, vitamins soluble in fats: A, D, E, K and Group B. There are about 105 kcal in 100 g of the product.

Also read:

Today, the kidneys are used primarily to prepare pies, canned, stuffing and roulades. However, it is worth reaching for a notebook with grandmother’s recipes and preparing traditional tinner. However, make meat well to get rid of their intense smell.

Kidney dishes are not a typical Polish idea. Also in other countries these offal is used to prepare aromatic and delicious meat dishes. In many countries they constitute A component of traditional dishes. You can find them in:

• steak and kidney pie – Traditional British dish. Beef together with the kidneys and onions are baked in dough. Almost identical stuffing can be found in the pudding version. This data was already popular in the 19th century.
• Jerez kidneys – A traditional Spanish dish popular at the beginning of the 20th century. The kidneys are stewed in Cherry wine and served in tomato sauce with the addition of toasts and vegetables. There were many regional variants.
• Veal kidneys – Exquisite French kidney dish served in bists and restaurants. It has many varieties, among others Provencal or mustard sauce. They are usually served with potato puree, rice or pasta.
• Gushed gingerbies – Traditional Italian dish is made of kidneys fried in olive oil with the addition of onions, wine and garlic.
• Kat-a-kat – A dish connecting many offal including kidneys (Gurda) popular in India and Pakistan.

As you can see Kidneys are a component of many aromatic dishes. It is worth restoring the tradition of their preparation in Poland. Reach for a checked Recipe for pork cinnaders.

The first step is proper kidney preparation. Thanks to this, you will get rid of their intense smell, which most often discourages you from preparing dishes with their participation. To this end:

1. Pour the kidneys with cold water. After 30 minutes, replace the water and wait another 30 minutes.
2. Cut the kidneys along and remove the lines and membranes from them. Then cut them into strips or cubes.
3. Pour the kidneys cold water and wait 3-4 h.

You need to prepare traditional pork tinner:

• pork kidneys – 600 g,
• cream – 250 g,
• onion – 2 pcs.
• flour – 1 tbsp,
• parsley -1/2, parsley,
• marjoram – 1 teaspoon,
• Salt – 2 teaspoons,
• pepper – 1/2 teaspoon,
• oil – 1 tbsp,
• water – 2 l.

How to prepare pork cinnaders?

1. Cook the previously prepared kidneys for 10 minutes in salted water.
2. Cut the onions into cubes or feathers and fry in a pan with oil. Then set aside to cool.
3. Strain the kidneys and coat each piece in wheat flour. Fry them in a pan after onion.
4. When the kidneys begin to brown, add fried onion and spices: pepper, marjoram, salt.
5. Finally, pour the kidneys with onion cream and simmer under cover for about 15 minutes.

You can serve pork cinnaders with any additions: potatoes, rice or crunchy croutons. Before serving, do not forget to sprinkle them with fresh parsley.

Source: NowowoPuje.pl