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Skin the kidneys, cut them longways, trim any fat, and remove any veins. Wash thoroughly and pat dry. Cook in butter in a skillet over a medium heat until they are done. Remove from the skillet and keep hot.
Add the white wine, herbs, and garlic to the skillet and leave to simmer, until the liquid has reduced by one third. Stir in the cream and at the very end of cooking stir in the mustard, season with salt and pepper. Return the kidneys to the skillet and heat carefully in the sauce, so as not to cook any further.
Serve immediately. This dish goes well with rice and cabbage
12 lambs kidneys
2 glasses of white wine
2tsp chopped herbs (thyme, parsley, rosemary, chives)
2 garlic cloves, peeled and chopped
1tbsp heavy cream
1tbsp Dijon mustard
salt & black pepper
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