Return to listing

Pork Kidneys with Mustard Cream Sauce

Pork kidneys soaked overnight have a much milder flavour and, as they're fairly reasonably priced, it's worth going to the trouble.

 
 

Method

First put the kettle on to boil, then after soaking the kidneys, slice them across into 1/4 inch (5mm) thick medallion-shaped slices and snip out the white cores using a pair of scissors. Now transfer them to a sieve and rinse them with a kettleful of boiling water; leave them to drain thoroughly and dry them in some kitchen paper. Next, in a cooking pot, melt the lard and soften the onion and garlic in it for 5 minutes. Then turn the heat up to high, add the drained and dried kidneys and brown them on all sides. Next lower the heat and stir in the flour to soak up the juices before adding the stock, cider, thyme and seasoning. Now put a lid on and simmer gently for 45 minutes. Meanwhile, mix the mustards with the cream, add a pinch of cayenne pepper, then stir this into the cooked kidneys. Cook for a minute or two, then serve with buttered noodles or 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