Return to listing

Lambs' Kidneys with Two Mustards

This is a lovely light recipe for summer, when lambs' kidneys are at their plump best. I like to keep the mustard flavour quite subtle, but if you like it more pronounced, just add a little more mustard.

 

 
 

This recipe is taken from How To Cook Book Two

Method

First prepare the kidneys: cut them in half horizontally and snip out the white cores with scissors – if you don't the kidneys will be tough – then peel off and discard the skins.

Next place the frying pan over a high heat and heat the butter and oil together. When it's hot and foaming, add the kidneys and cook for 3 minutes, turning them over halfway through. Next remove them to a plate, then add the onion to the pan and, keeping the heat high, cook for 3-4 minutes, until softened and brown at the edges. Now add the mushrooms and cook for another 1-2 minutes, until the juices just start to run out, then add the white wine and let it bubble and reduce to half its original volume.

Finally, add the crème fraîche and mustards. Now give everything a good seasoning, stir well and carry on reducing the liquid for 2-3 minutes. Finally, return the kidneys and their juices to the sauce and heat through for about 1 minute.

Serve right away with plain basmati rice.

 

Return to Homepage
Visit the Delia Online Cookery School with Waitrose
Click here to go to Waitrose.com
 
 

Related recipes


No recipes relate to this.

 
 

 

 




 
Forums
Popular topic
Latest post
Ask Lindsey... For monkeypuzzle
21 Oct 2014 14:17
Coffee Break Salt and pepper mills
21 Oct 2014 20:39
Food and travel probably not
20 Oct 2014 17:18
Ingredients Naina ~ Gateaux de Yaourt
13 Aug 2014 15:12
Can Anyone Help? Cheese and Onion Pie
21 Oct 2014 14:36
Books Video
21 Oct 2014 19:59
Equipment For Boy Wonder
21 Oct 2014 15:41
Gardening What's happening in your garden?
16 Oct 2014 23:27
 
NetObserver
CMS solutions by REDtechnology.com