Normandy Style Calf's Kidney recipe
information
385 calories per serving
ingredients
675 g (1 1/2 lb) small calf's or pig's kidneys without fat
salt and freshly milled black pepper
1 cooking apple
1 onion
3 tablespoons oil
25 g (1 oz) butter
1 1/2 tablespoons Calvados
5 tablespoons cream
1/2 teaspoon sugar
parsley to garnish (optional)
salt and freshly milled black pepper
1 cooking apple
1 onion
3 tablespoons oil
25 g (1 oz) butter
1 1/2 tablespoons Calvados
5 tablespoons cream
1/2 teaspoon sugar
parsley to garnish (optional)
method
1. Wash, dry and thickly slice the kidneys. Rub the kidneys with salt, cover and leave to stand for 30 minutes.
2. Peel the apple, core using an apple corer and cut the apple into thick rings.
3. Dice the onion. Wash the kidneys and pat them dry. Heat the oil in a large frying pan, fry the onion until transparent, add the kidneys, then the butter and Calvados. Flame the Calvados using a match and leave it to burn out.
4. Season the cream with salt and pepper and add it to the kidneys. Sprinkle the apple slices with sugar and add them to the pan. Simmer over a low heat for 5 minutes and season to taste. Sprinkle with chopped parsley if liked.
Serve with: Potato Puree, recipe page 9, and chicory salad.
2. Peel the apple, core using an apple corer and cut the apple into thick rings.
3. Dice the onion. Wash the kidneys and pat them dry. Heat the oil in a large frying pan, fry the onion until transparent, add the kidneys, then the butter and Calvados. Flame the Calvados using a match and leave it to burn out.
4. Season the cream with salt and pepper and add it to the kidneys. Sprinkle the apple slices with sugar and add them to the pan. Simmer over a low heat for 5 minutes and season to taste. Sprinkle with chopped parsley if liked.
Serve with: Potato Puree, recipe page 9, and chicory salad.
rate this recipe
|
0 comments |
also in this category
more information
See the food glossary for information on recipe ingredients and food-related terms, and for help on using cooking measurements, see the measurements page.
