Sautéed Lambs Kidneys (you can use Pig’s or Beef)
A quick and easy dish to make that can be served with rice or creamed potato and vegetables
Lamb’s Kidneys. Unfortunately in supermarkets you rarely find whole kidneys. They are normally already sliced. I prefer whole ones but sliced are OK. Remember they cook very quickly.
Small onion finely diced
1 Clove garlic finely chopped
4 button mushrooms sliced
Table Spoon of Dijon Mustard
Shot of Brandy
Half a glass of red wine (drink the other half!)
4 table spoons of cream
Salt and Ground Black pepper
100 gms of long grain rice
or Creamed potato
Step by Step Instructions
If you have whole kidneys with a sharp knife remove the white gristle and cut into two.
If using pre sliced kidneys attempt to remove the gristle although this way it’s more fiddly, don’t worry, if you don’t remove it, it won’t kill you!
Place a cupful of rice in a pan of cold water with a little salt and bring to the boil
Meanwhile chop the onion, garlic and sliced mushrooms.
Drain the rice and run through with boiling water. Place in a ‘pasta bowl’, make a well in the middle and spoon in the kidneys. Sprinkle with chopped parsley.
In a pan put a knob of butter and some olive oil. (Olive oil stops the butter from burning)
Add the onions and garlic. gently sauté until opaque. Season with salt and black pepper
Add the kidneys and sauté for three to four minutes (if whole and halved) or two minutes if sliced.
When the pan is hot, pour in a shot of brandy and ignite. Add a half a glass of red wine (you know what to do with the other half) a table spoon of Dijon mustard and a dash of Worcester Sauce (Lee and Perrins). When coming to the boil add the sliced mushrooms and cream, stir in and remove from heat.
If you prefer, you can serve with creamed potato and a vegetable (Spinach or Kale is perfect)
Bon Appétit !