Sweet and Spicy Lamb Kidneys Recipe
Ingredients
| Duchesse potatoes - 1 1/2 lb [750 g] | ||
| Large onion - 1, thinly sliced | ||
| Butter - 1 oz [25 g] | ||
| Lamb kidneys - 8 | ||
| Mushrooms - 4 oz [100 g] | ||
| H.P. sauce - 2 tablespoons [2X20 ml spoons] | ||
| Cornflour - 2 level teaspoons [2X5 ml spoons] | ||
| Redcurrant jelly - 1 tablespoon [1X 20 ml spoon] | ||
| Salt | To Taste | |
| Pepper | To Taste | |
Directions
MAKING
1) In a pan, heat butter, add onion and gently fry for 5 minutes.
2) Halve the kidneys, remove the core and add to pan.
3) Mix in the mushrooms and fry for another 5 minutes, stirring occasionally.
4) In a bowl, add cornflour and 1 tablespoon (1X 20 ml spoon) water and add to the pan with sauce and jelly.
5) Season to taste and cook for 5 minutes.
6) Add potatoes into a piping bag and pipe around the edge of the serving dish to form a collar.
7) Arrange the kidneys in the centre.
SERVING
8) Garnish with lemon slices and serve.
1) In a pan, heat butter, add onion and gently fry for 5 minutes.
2) Halve the kidneys, remove the core and add to pan.
3) Mix in the mushrooms and fry for another 5 minutes, stirring occasionally.
4) In a bowl, add cornflour and 1 tablespoon (1X 20 ml spoon) water and add to the pan with sauce and jelly.
5) Season to taste and cook for 5 minutes.
6) Add potatoes into a piping bag and pipe around the edge of the serving dish to form a collar.
7) Arrange the kidneys in the centre.
SERVING
8) Garnish with lemon slices and serve.
Chef
