12 lamb kidneys, skinned
15 g (1 tbsp) flour
salt and freshly ground pepper
50 g (2 oz) butter
1 onion, peeled and sliced
150 g (6 oz) mushrooms, washed and sliced
2 tomatoes, skinned and chopped
150 ml (1/4 pt) red wine
7 g (1 tbsp) chopped parsley
15 g (1 tbsp) flour
salt and freshly ground pepper
50 g (2 oz) butter
1 onion, peeled and sliced
150 g (6 oz) mushrooms, washed and sliced
2 tomatoes, skinned and chopped
150 ml (1/4 pt) red wine
7 g (1 tbsp) chopped parsley
method
1. Remove the core from each kidney and cut in half. Dredge with seasoned flour.
2. Heat the butter and gently cook the onion on a low heat. Remove from the pan into an ovenproof dish.
3. Saute the kidneys for a few minutes on either side until golden brown.
4. Add mushrooms and continue cooking for about 2 minutes.
5. Add the tomatoes and red wine.
6. Spoon into the ovenproof dish, cover with foil and bake for 25 minutes at 180°C (350°F) Gas 4.
7. Serve individual portions in a ring of rice on the plate and garnish with parsley.
2. Heat the butter and gently cook the onion on a low heat. Remove from the pan into an ovenproof dish.
3. Saute the kidneys for a few minutes on either side until golden brown.
4. Add mushrooms and continue cooking for about 2 minutes.
5. Add the tomatoes and red wine.
6. Spoon into the ovenproof dish, cover with foil and bake for 25 minutes at 180°C (350°F) Gas 4.
7. Serve individual portions in a ring of rice on the plate and garnish with parsley.
serving amount
serves 4
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