1 lb (450 g) calf's kidneys
1 level tbsp (15 ml) flour
1/2 level tsp (2.5 ml) paprika
salt and freshly ground pepper
2 tbsp (30 ml) vegetable oil
1 small onion, skinned and finely chopped
2 tsp (10 ml) fresh rosemary or 1 tsp (5 ml) dried rosemary
142 g (5 oz) natural yogurt
chopped fresh parsley
1 level tbsp (15 ml) flour
1/2 level tsp (2.5 ml) paprika
salt and freshly ground pepper
2 tbsp (30 ml) vegetable oil
1 small onion, skinned and finely chopped
2 tsp (10 ml) fresh rosemary or 1 tsp (5 ml) dried rosemary
142 g (5 oz) natural yogurt
chopped fresh parsley
method
1. Skin the kidneys and slice thinly, removing any core with scissors. Toss in the flour, seasoned with the paprika, salt and freshly ground pepper.
2. Heat the oil in a frying pan, add the onion and fry until soft and golden.
3. Add the flour-coated kidneys and rosemary. Fry over a high heat for about 5 minutes, until the kidneys are tender, but still juicy.
4. Stir the yogurt and add to the pan. Reheat without boiling, season, then skim and serve, sprinkled with chopped parsley.
2. Heat the oil in a frying pan, add the onion and fry until soft and golden.
3. Add the flour-coated kidneys and rosemary. Fry over a high heat for about 5 minutes, until the kidneys are tender, but still juicy.
4. Stir the yogurt and add to the pan. Reheat without boiling, season, then skim and serve, sprinkled with chopped parsley.
serving amount
serves 4
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