Tender lambs’ kidneys which are quick to cook is the base for this braised kidneys in port recipe. The port ensures a richly flavoured sauce and makes the whole for this delicious braised dish. This goes very well with some basmati riceView Basmati Rice Article cooked with onionsView Onions Article, or else with some very creamy mashed potato.
8 lambs' kidneys
25 g butter
1 medium onion, skinned and sliced
100 g mushrooms, sliced
45 ml plain flour
150 ml port
150 ml chicken stock
15 ml chopped fresh parsleyView Parsley Article
Skin the kidneys, and then cut each one in half lengthways. Snip out the cores with scissors.
Heat the butter in a large frying pan or flameproof casserole and fry the onion for 3-4 minutes, until softened.
Add the mushrooms and fry for a further 3-4 minutes.
Stir in the kidneys and cook for 5 minutes, stirring occasionally.
Stir in the flour, and then gradually stir in the port and stock. Slowly bring to the boil.
Stir in the parsley and bouquet garni. Season to taste.
Cover and simmer for 15 minutes, stirring occasionally.
Remove the bouquet garni and serve hot with boiled rice or mashed potatoes and a mixed salad.
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