Lambs Kidneys With Cauliflower Recipe


Health IndexHealthyCuisine
Interest Group


 Cauliflower1⁄2 , divided into florets
 Salt To Taste
 Pepper To Taste
 Lamb kidneys8
 Oil2 Tablespoon
 Madeira3 Tablespoon
 Cornstarch1⁄2 Teaspoon (corn flour)
 Mild herbed mustard2 Tablespoon
 Butter2 Tablespoon
 Chopped chives1 Tablespoon


Place the cauliflower florets in a dish with 1/3 cup (41/2 table spoons) of water and season with salt and pepper.
Cover and microwave on HIGH for 10 minutes.
The cauliflower should be crisp to the bite; if you prefer it softer, microwave for 1 minute longer.
Leave to stand.
With a sharp pointed knife, remove the membrane surrounding the kidneys, cut in half and remove the tubes and the fatty core.
Heat a browning dish in the oven for 6 minutes on HIGH, following the manufacturer's instructions.
Pour the oil into the hot browning dish and add the kidneys, turning to seal on all sides.
Season with salt and pepper.
Cover and microwave on HIGH for 3 minutes.
Put the cauliflower in a serving dish.
Remove the kidneys from the browning dish with a slotted spoon and add to the cauliflower.
Pour the madeira into the browning dish and stir well with a wooden spatula to dissolve the cooking liquid.
Pour into a bowl.
Mix the cornstarch (cornflour) with the mustard, stir and microwave on HIGH for 1 minute.
Whisk vigorously.
Add the butter in small pieces, whisking constantly.
Pour into a sauceboat, sprinkle with chopped chives