Name: Devilishly good kidneys
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 4
Ingredients: 4 lamb kidneys; 3 tablespoon plain flour; pinch chilli powder; 1/4 teaspoon salt; grind black pepper; 30 gram butter; 1 tablespoon olive oil; handful brown button mushrooms, cut to the same size as the kidney pieces; 2 tablespoon red wine vinegar; 3 tablespoon crème fraîche or sour cream; small handful flat leaf parsley, to garnish; toasted sourdough bread, to serve

Devilishly good kidneys

A pan of kidneys sautéed in butter, spiked with chilli and plenty of parsley is a fabulously nourishing dish.

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Serves 4

Prep

15M

Cook

10M

Total

25M

Ingredients

4 lamb kidneys

3 tablespoon plain flour

pinch chilli powder

1/4 teaspoon salt

grind black pepper

30 gram butter

1 tablespoon olive oil

handful brown button mushrooms, cut to the same size as the kidney pieces

2 tablespoon red wine vinegar

3 tablespoon crème fraîche or sour cream

small handful flat leaf parsley, to garnish

toasted sourdough bread, to serve

Method

1.Prepare the kidneys by halving them horizontally, then using your fingers to remove any white fat or membranes.

2.Chop roughly and dust in flour seasoned with the chilli powder, salt and pepper.

3.Heat the butter and oil in a pan until foaming.

4.Add the kidneys and mushrooms, then cook for 3-4 minutes until the mushrooms soften and the kidneys begin to cook through.

5.Splash the vinegar into the pan and toss to mix.

6.Lastly, stir in the crème fraîche until the mixture forms a sauce.

7.Taste for seasoning and add extra salt or pepper as you wish.

8.Garnish with chopped parsley and serve with toasted sourdough bread.

Kidneys are best served just pink in the middle, but feel free to cook them right through if you prefer – the crème fraîche sauce will keep them moist and delicious.
Note

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