Creamed Kidneys With Salami Recipe
Ingredients
4-5 lambs' kidneys
15 g (1/2 oz) butter
1 small onion, chopped
25 g (1 oz) mushrooms, chopped
2 teaspoons plain flour
150 ml (1/4 pint) stock
1-2 tablespoons raisins
2 slices salami, chopped
Salt and pepper
2 tablespoons single cream
Directions
Remove the skin and core from the kidneys and chop.
Melt the butter in a heavy-based pan.
Add the onion and fry until soft.
Add the kidneys and mushrooms and cook for 2 to 3 minutes.
Stir in the flour and cook for 1 minute.
Gradually blend in the stock and heat, stirring, until thickened.
Add the raisins, salami and salt and pepper to taste.
Cover and simmer for 15 minutes.
Remove from the heat, stir in the cream
Melt the butter in a heavy-based pan.
Add the onion and fry until soft.
Add the kidneys and mushrooms and cook for 2 to 3 minutes.
Stir in the flour and cook for 1 minute.
Gradually blend in the stock and heat, stirring, until thickened.
Add the raisins, salami and salt and pepper to taste.
Cover and simmer for 15 minutes.
Remove from the heat, stir in the cream
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