June 30, 2015


Lamb kidneys -8 or Veal kidneys - 2
Butter - 60 gms
Salt and freshly ground pepper
Cognac or Brandy - 3 tbs
Button mushrooms - 250 gms(sliced)
Spring onions -3 (finely chopped)
Thyme fresh - 1 tsp or Thyme dried - 1/2 tsp
Stock - 1/2 cup
Madeira or dry French vermouth - 1/2 cup
Cream - 1/2 cup
French mustard (prepared) - 2 tsp


  • Cut the kidneys in halves lengthways. Remove and discard core and cut kidneys in thick slices. Heat half the butter in wok, add the kidneys and saute, for about 8 minutes. Season well with salt and pepper. 
  • Heat the cognac in a brandy warmer or small saucepan or ladle, pour over the kidneys and ignite.Shake the pan or  baste kidneys with a long handled spoon until flames subside.
  • Transfer contents of wok to a dish, cover and keep warm. Wipe out wok with kitchen paper.
  • Heat remaining butter and on low heat fry the mushrooms and spring onions, stirring for 3-4 min ,
  • Add the thyme, stock, wine and cream and bring to simmering point. Stir in the mustard. Return the kidneys and heat through without boiling.
  • Serve immediately with toast points, sauteed potatoes.


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