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October 3, 2006

Filed under: Uncategorized — ros @ 1:11 pm

Ingredients (serves 2)

  • 450g kidneys, cored and quartered
  • Butter for frying
  • 1 medium onion, finely diced
  • 75ml cream
  • 1 garlic clove minced
  • 100ml beef or lamb stock
  • 200ml brandy
  • 1 tablespoon English mustard
  • 2 tablespoons Worcestershire sauce
  • lots of black pepper
  • 2-3 tablespoons chopped parsley leaves

Method

  1. Melt the butter in a frying pan. When the butter is frothing and sizzling, add the kidneys and cook for 1-2 1/2 minutes on either side, depending on how well you like them done.
  2. Remove the kidneys with a slotted spoon and set them aside, keeping them warm.
  3. Add the onion and the garlic to the pan and reduce the heat so the onion softens gently.
  4. When the onion is soft, add the beef stock and worcestershire sauce and bring to a gentle simmer.
  5. When the liquid has reduced to about 1/3 of its original volume, add the mustard brandy and cream. Simmer thxture until you havea thick sauce.
  6. Add pepper to taste and the parsley. Stir, taste and adjust seasoning.
  7. Return the kidneys to the pan and heat through.
  8. Serve with long grain rice and a side salad.

1 Comment »

  1. You know… I think I’m gonna make a modified version of this for dinner tonight =) mmmm

    Comment by Lea — October 6, 2006 @ 7:24 pm

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