2 tbsp (25 g) 1 oz butter
8 lambs' kidneys, skinned, cored and halved
1 small onion, skinned and chopped
1 garlic clove, skinned and crushed
2 level tbsp plain flour (All purpose)
2/3 cup (150 ml) 1/4 pt cup beef stock
2/3 cup (150 ml) 1/4 pt fresh double cream (heavy cream)
salt and freshly ground pepper
8 lambs' kidneys, skinned, cored and halved
1 small onion, skinned and chopped
1 garlic clove, skinned and crushed
2 level tbsp plain flour (All purpose)
2/3 cup (150 ml) 1/4 pt cup beef stock
2/3 cup (150 ml) 1/4 pt fresh double cream (heavy cream)
salt and freshly ground pepper
method
1. Melt the butter in a pan, add the kidneys, onions and garlic and cook for 3-4 minutes, until the kidneys are evenly browned.
2. Push the kidneys to one side of the pan, stir in the flour and cook for 2 minutes, gradually adding the stock and fresh cream. Stir gently and reheat without boiling.
3. Season well and serve on a bed of rice.
2. Push the kidneys to one side of the pan, stir in the flour and cook for 2 minutes, gradually adding the stock and fresh cream. Stir gently and reheat without boiling.
3. Season well and serve on a bed of rice.
serving amount
serves 4
rate this recipe
9.2
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