Ingredients (serves 2)
- 450g kidneys, cored and quartered
- Butter for frying
- 1 medium onion, finely diced
- 75ml cream
- 1 garlic clove minced
- 100ml beef or lamb stock
- 200ml brandy
- 1 tablespoon English mustard
- 2 tablespoons Worcestershire sauce
- lots of black pepper
- 2-3 tablespoons chopped parsley leaves
Method
- Melt the butter in a frying pan. When the butter is frothing and sizzling, add the kidneys and cook for 1-2 1/2 minutes on either side, depending on how well you like them done.
- Remove the kidneys with a slotted spoon and set them aside, keeping them warm.
- Add the onion and the garlic to the pan and reduce the heat so the onion softens gently.
- When the onion is soft, add the beef stock and worcestershire sauce and bring to a gentle simmer.
- When the liquid has reduced to about 1/3 of its original volume, add the mustard brandy and cream. Simmer thxture until you havea thick sauce.
- Add pepper to taste and the parsley. Stir, taste and adjust seasoning.
- Return the kidneys to the pan and heat through.
- Serve with long grain rice and a side salad.
Ingredients (serves 2)
- 450g kidneys, cored and quartered
- Butter for frying
- 1 medium onion, finely diced
- 75ml cream
- 1 garlic clove minced
- 100ml beef or lamb stock
- 200ml brandy
- 1 tablespoon English mustard
- 2 tablespoons Worcestershire sauce
- lots of black pepper
- 2-3 tablespoons chopped parsley leaves
Method
- Melt the butter in a frying pan. When the butter is frothing and sizzling, add the kidneys and cook for 1-2 1/2 minutes on either side, depending on how well you like them done.
- Remove the kidneys with a slotted spoon and set them aside, keeping them warm.
- Add the onion and the garlic to the pan and reduce the heat so the onion softens gently.
- When the onion is soft, add the beef stock and worcestershire sauce and bring to a gentle simmer.
- When the liquid has reduced to about 1/3 of its original volume, add the mustard brandy and cream. Simmer thxture until you havea thick sauce.
- Add pepper to taste and the parsley. Stir, taste and adjust seasoning.
- Return the kidneys to the pan and heat through.
- Serve with long grain rice and a side salad.
You know… I think I’m gonna make a modified version of this for dinner tonight =) mmmm
Comment by Lea — October 6, 2006 @ 7:24 pm