8 lambs' kidneys
1/2 stick (2 oz) 50 g butter
1 onion, thinly sliced
1/4 cup (1 oz) 30 g plain flour (All purpose)
1/2 pt (300ml) water
1 chicken bouillon cube (stock cube)
salt and black pepper
4 tbsp sherry
1/2 stick (2 oz) 50 g butter
1 onion, thinly sliced
1/4 cup (1 oz) 30 g plain flour (All purpose)
1/2 pt (300ml) water
1 chicken bouillon cube (stock cube)
salt and black pepper
4 tbsp sherry
method
1. Peel off the the skin from each kidney. Hold the kidney under your left hand and horizontally cut through so that the kidney is cut in half. Use scissors to remove the core.
2. Melt 1 oz (25g) of butter in a frying pan, add the kidneys and fry gently for 2-3 minutes.
3. Lift them out with a slotted spoon and put on a plate.
4. Add the remaining butter and the onion to the pan and fry for 5 minutes or until soft and golden brown.
5. Stir in the flour and cook for 1 minute, blend in the water and crumbled bouillon cube and bring to the boil, stirring constantly until the sauce has thickened.
6. Add the salt, freshly ground pepper and sherry to the sauce and return the kidneys to the pan with any juices on the plate.
7. Simmer gently for about 5 minutes or until just tender.
8. Taste and check seasoning. Turn into a warm serving dish.
2. Melt 1 oz (25g) of butter in a frying pan, add the kidneys and fry gently for 2-3 minutes.
3. Lift them out with a slotted spoon and put on a plate.
4. Add the remaining butter and the onion to the pan and fry for 5 minutes or until soft and golden brown.
5. Stir in the flour and cook for 1 minute, blend in the water and crumbled bouillon cube and bring to the boil, stirring constantly until the sauce has thickened.
6. Add the salt, freshly ground pepper and sherry to the sauce and return the kidneys to the pan with any juices on the plate.
7. Simmer gently for about 5 minutes or until just tender.
8. Taste and check seasoning. Turn into a warm serving dish.
serving amount
serves 4.
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