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Sauteed kidneys with vegetable julienne

Preparation time: 20 minutes.
Cooking time: 20 minutes.
Calories: 167 per portion

ingredients

serves 6
12 lambs' kidneys, skinned, halved and cored
2 teaspoons seasoned flour
1 small onion, chopped
1 tablespoon olive oil
3 carrots, peeled and cut into julienne strips
2 leeks, cleaned and cut into julienne strips
100 g (4 oz) button mushrooms, thinly sliced
150 ml (1/4 pint) beef stock
4 tablespoons dry sherry
salt and pepper

for the garnish

julienne strips of carrot, blanched
julienne strips of leek, blanched

method

1. Dust the lambs' kidneys very lightly with seasoned flour. Fry the onion gently in the oil for 3-4 minutes, add the kidneys and fry until sealed on all sides.

2. Add the strips of carrot and leek and the sliced mushrooms and fry together for 1 minute. Stir in the stock and sherry and bring to the boil; add salt and pepper to taste, and simmer gently until the kidneys are just tender (12-15 minutes).

3. Serve garnished with the blanched strips of carrot and leek.

If you buy kidneys from a butcher they may still be covered with suet. Cut this away and remove the skin easily by nicking with the tip of a pointed knife.

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