3 Tbsp (40 g) butter
1 small onion, chopped
1 garlic clove, crushed
6 sheep's kidneys, skinned and thickly sliced
3 tbls (25 g) 1 oz flour
salt and pepper
2 oz (50 g) mushrooms, sliced
1 teaspoon chopped fresh herbs
2/3 cup (150 ml) 1/4 pt white wine
2/3 cup (150 ml) 1/4 pt stock
3 large tomatoes, skinned, quartered and seeded
croutons to garnish
1 small onion, chopped
1 garlic clove, crushed
6 sheep's kidneys, skinned and thickly sliced
3 tbls (25 g) 1 oz flour
salt and pepper
2 oz (50 g) mushrooms, sliced
1 teaspoon chopped fresh herbs
2/3 cup (150 ml) 1/4 pt white wine
2/3 cup (150 ml) 1/4 pt stock
3 large tomatoes, skinned, quartered and seeded
croutons to garnish
method
1. Melt the butter in a frying pan and fry the onion and garlic until softened.
2. Add the kidneys and fry until lightly browned.
3. Remove the pan from the heat and stir in the flour, salt, pepper, mushrooms, herbs, wine and stock.
4. Bring to the boil and simmer for 10 minutes.
5. Add the tomatoes and cook for a further 2 to 3 minutes.
6. Serve garnished with croutons.
2. Add the kidneys and fry until lightly browned.
3. Remove the pan from the heat and stir in the flour, salt, pepper, mushrooms, herbs, wine and stock.
4. Bring to the boil and simmer for 10 minutes.
5. Add the tomatoes and cook for a further 2 to 3 minutes.
6. Serve garnished with croutons.
serving amount
serves 4
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