Barnsley Chops with kidneys and spring bubble and squeak

Watching Eurovision tonight ( Check out the London bloggers Eating Eurovision ), first time I have ever convinced my boyfriend to watch it with me , but  somehow he missed it most  hanging out in the kitchen preparing the most traditional British Dish we have had for a long time , a suspiciously Euro-sceptic dinner on a night of European solidarity.

I blame myself a little , on Thursday I had a meeting in Sheffield , I got an early train and decided to check out Castle Market in the centre of town . Quite a few butchers there so I picked up some Porterhouse Steaks , but one stall in particular caught my eye having a wide selection of  meats and offal  so I bought  Barnsley Chops  and more unusual  whole Ox Tongue .

Barnsley Chops are traditional Yorkshire fare,  but another first try for me ,  a lamb chop cut across across the loin to create a butterfly chop .  Internet research showed they are  often served with kidneys   and luckily our local butchers has some  firm  kidneys which have become a breakfast regular.

Nick used a recipe from Mark Hix we are using a lot of his classic British recipes  from the The Independent online.   Hix uses  traditional meat  cuts,  seasonal vegetables and wild foods . This recipe  also contained plenty of the ubiquitous english vegebox staples  from this time of year , leeks , spring greens and old potatoes.

The result was certainly eye pleasing but also delicious ,  the bubble and squeak was a perfect accompaniment to sweet and flavoursome lamb and the kidneys provided an extra meaty hit when you were tired of picking meat off the lamb bone.

Barnsley Chops with kidneys and spring bubble and squeak .

2 Barnsley chops, weighing about 250g each
2 lambs kidneys
2 sprigs of rosemary

For the spring bubble and squeak

200g cooked, peeled new potatoes
200g spring greens, cooked, drained and chopped
2 leeks, roughly chopped and washed
2 tbsp of chopped garlic
Salt and Pepper

1. Cook the leeks and greens separately in boiling, salted water , drain.
2. Chop the potatoes and greens, then mix with the leeks and garlic
3. Season to taste, then mould the mixture into 4 even-sized flat patties.
4. Heat a giddle plae season the chops skewer each kidney with a sprig of rosemary, season and grill for a couple of minutes on each side with the chops cooking for about 5 minutes on each side
5. Leave the chops and kidneys to rest
6. Heat the oil in a non-stick frying pan and cook the patties for 3-4 minutes on each side until golden.
7. Serve

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