20 lambs' kidneys
50 ml oil
seasoning
50 ml oil
seasoning
for the garnish
200 g Straw Potatoes
100 g parsley butter
1 bunch watercress
100 g parsley butter
1 bunch watercress
method
1. Cut the kidneys almost in half from the rounded side, pull off the skin, trim the root end and place on skewers. Season and brush all over with oil.
2. Brush the grill bars with some of the oil and place the kidneys in the centre, cut side downward, to seal quickly, then turn them over and grill more slowly, keeping them slightly under cooked.
3. Remove the skewers and neatly arrange the kidneys on an oval flat dish. Place a piece of parsley butter in the centre of each and garnish with the Straw Potatoes and picked watercress; serve the remainder of the parsley butter in a sauceboat on crushed ice.
2. Brush the grill bars with some of the oil and place the kidneys in the centre, cut side downward, to seal quickly, then turn them over and grill more slowly, keeping them slightly under cooked.
3. Remove the skewers and neatly arrange the kidneys on an oval flat dish. Place a piece of parsley butter in the centre of each and garnish with the Straw Potatoes and picked watercress; serve the remainder of the parsley butter in a sauceboat on crushed ice.
serving amount
serves 10
rate this recipe
9.5
out of 10
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