4 pig's kidneys
melted butter or oil
a pinch of dried sage
salt and pepper
melted butter or oil
a pinch of dried sage
salt and pepper
for the garnish
Maitre d'Hotel butter
method
1. Skin and split the kidneys lengthways without separating the halves.
2. Remove the cores. Stick a skewer through the ends of each kidney to hold it flat.
3. Brush the kidneys with melted butter or oil and sprinkle with sage, salt and pepper.
4. Cook the cut side first under a high grill until sealed, then reduce the heat, and turn several times for 5-10 minutes until cooked througn:
5. Serve hot with a small pat of Maitre d'Hotel butter in the centre of each kidney.
2. Remove the cores. Stick a skewer through the ends of each kidney to hold it flat.
3. Brush the kidneys with melted butter or oil and sprinkle with sage, salt and pepper.
4. Cook the cut side first under a high grill until sealed, then reduce the heat, and turn several times for 5-10 minutes until cooked througn:
5. Serve hot with a small pat of Maitre d'Hotel butter in the centre of each kidney.
serving amount
serves 4
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