Ingredients (Serves 2)
6 lambs kidneys
50g lardons
½ onion – diced
100ml white wine
100ml double cream
handful of parsley – chopped
2 – 3 tblspn Dijon mustard
juice of ½ a lemon
1 – 2 tblspn tomato puree
2 – 3 tblspn Worcestershire sauce
50g butter
Tabasco – a few dashes
½ tblspn of paprika
2 – 4 slices of good white bread, preferably bread with large air pockets, like ciabatta, to soak up the sauce.
Method
- Start by cutting each kidney in half length ways and remove the white sinewy core then chop each half into 3 or 4 pieces.
- In a heavy base frying pan melt the butter, add the onion and fry until soft.
- Add the lardons and fry for 2-3 minutes before adding the kidney and frying for a further 2-3 minutes, turning once or twice to ensure that each part of the kidney is coloured.
- Then add the mustard, lemon juice, tomato puree, Worcestershire sauce, wine, cream, paprika and Tabasco; mix through and simmer to reduce slightly for 5 minutes.
- While the kidneys are simmering put the bread under a grill and toast on each side for 1-2 minutes to add colour.
- After the 5 minutes of simmering, take the kidneys off the hob and mix in the parsley. Serve by laying the toast on the plate and topping with the kidney mixture.
