Creamed Kidneys in Wine recipe
information
Use lambs' kidneys, which are the smallest available and always juicy and tender, in this very speedy dish.
ingredients
Use wine and cream to add flavour and a silky texture to inexpensive kidneys, and the result is a dish that's in a class of its own.
25 g (1 oz) butter
12 lambs' kidneys, cored and halved
225 g (8 oz) mushrooms, sliced
3 celery sticks, diced
1 medium onion, skinned and finely chopped
25 g (1 oz) plain flour
300 ml (1/2 pint) dry red wine
5 ml (1 tsp) mustard powder
salt and pepper
150 ml (5 fl oz) fresh double cream
12 lambs' kidneys, cored and halved
225 g (8 oz) mushrooms, sliced
3 celery sticks, diced
1 medium onion, skinned and finely chopped
25 g (1 oz) plain flour
300 ml (1/2 pint) dry red wine
5 ml (1 tsp) mustard powder
salt and pepper
150 ml (5 fl oz) fresh double cream
method
1. Melt the butter in a medium saucepan. Add the kidneys, mushrooms, celery and onion and fry gently for 10 minutes, until tender.
2. Stir in the flour and cook for 1 - 2 minutes. Gradually stir in the wine, mustard and salt and pepper. Cook for a further 5 minutes. Stir in the cream and gently reheat. Serve on a bed of boiled rice with a green vegetable.
2. Stir in the flour and cook for 1 - 2 minutes. Gradually stir in the wine, mustard and salt and pepper. Cook for a further 5 minutes. Stir in the cream and gently reheat. Serve on a bed of boiled rice with a green vegetable.
serving amount
serves 4
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more information
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