Creamy Kidneys in Ale Recipe
Ingredients
| Lambs' kidneys - 8, skin and cores removed and sliced | ||
| Butter | 50 Gram | |
| Onion | 1 Large, chopped | |
| Streaky bacon rashers - 4, rinds removed and chopped | ||
| Button mushrooms | 100 Gram | |
| Flour | 2 Tablespoon | |
| Brown ale or stout - 300 ml/1/2 pint | ||
| Tomato puree | 1 Tablespoon | |
| Salt | 1 To taste | |
| Ground black pepper | 1 To taste | |
| Cream | 300 Milliliter, soured | |
Directions
MAKING
1) In a large pan, saute the kidneys in half the butter over a low heat for 5 minutes, stirring occasionally.
2) Remove the kidneys with a slotted spoon and keep warm.
3) In the same pan, add rest of the butter, saute the onion, bacon and mushrooms for 5 minutes.
4) Stir in the flour, stir continuously and cook for 2 minutes.
5) Stir in the ale or stout, the tomato puree, salt and pepper to taste.
6) Bring to the boil, then rapidly boil for 5 minutes, until the sauce is reduced.
7) Return the kidneys to the pan, then gradually stir in the soured cream and heat thoroughly
8) If you wish to freeze the recipe do it at this stage. Transfer the cooled kidneys and sauce to a freezer friendly container, seal, label and freeze.
SERVING
9) Serve the Creamy Kidneys in Ale immediately on a serving platter.
10) If using the frozen dish, reheat gently while stirring occasionally. Serve hot or as indicated in step 9.
1) In a large pan, saute the kidneys in half the butter over a low heat for 5 minutes, stirring occasionally.
2) Remove the kidneys with a slotted spoon and keep warm.
3) In the same pan, add rest of the butter, saute the onion, bacon and mushrooms for 5 minutes.
4) Stir in the flour, stir continuously and cook for 2 minutes.
5) Stir in the ale or stout, the tomato puree, salt and pepper to taste.
6) Bring to the boil, then rapidly boil for 5 minutes, until the sauce is reduced.
7) Return the kidneys to the pan, then gradually stir in the soured cream and heat thoroughly
8) If you wish to freeze the recipe do it at this stage. Transfer the cooled kidneys and sauce to a freezer friendly container, seal, label and freeze.
SERVING
9) Serve the Creamy Kidneys in Ale immediately on a serving platter.
10) If using the frozen dish, reheat gently while stirring occasionally. Serve hot or as indicated in step 9.
Chef
