Tender lambs' kidneys are quick to cook and at their best when served in a richly flavoured sauce.
SERVES 3
Cut kidneys in half, then use sharp knife to cut out the core
8 lambs' kidneys
25 g (1 oz) butter
1 medium onion, skinned and sliced
100 g (4 oz) mushrooms, sliced
45 ml (3 tbsp) plain flour
150 ml (1/4 pint) port
150 ml (1/4 pint) chicken stock
15 ml (1 tbsp) chopped fresh parsley
bouquet garni
salt and pepper
1. Skin the kidneys, then cut each one in half lengthways. Snip out the cores with scissors.
2. Heat the butter in a large frying pan or flameproof casserole and fry the onion for 3 - 4 minutes, until softened. Add the mushrooms and fry for a further 3 - 4 minutes.
3. Stir in the kidneys and cook for 5 minutes, stirring occasionally.
4. Stir in the flour, then gradually stir in the port and stock. Slowly bring to the boil. Stir in the parsley and bouquet garni. Season to taste.
5. Cover and simmer for 15 minutes, stirring occasionally. Remove the bouquet garni and serve hot with boiled rice or mashed potatoes and a mixed salad.
