Lamb Kidneys in a Rich Wine Sauce

A delicious recipe from the Ginger Pig cookery book. When lamb is in season, I try to cook recipes with the kidneys and liver too to ensure there is minimal wastage. It's no hardship. This recipe is absolutely delicious, and kidneys are a great source of iron too.

Ingredients

Method

Ingredients

  • SERVES 2
  • 8 Lamb's Kidneys
  • 25 g Butter
  • 1 tablespoon Olive Oil
  • 115 g Button Mushrooms (Halved)
  • 2 Shallots, peeled and diced
  • 200 ml Red Wine
  • 1 teaspoon Dijon Mustard
  • Sea Salt
  • Freshly Ground Pepper
  • 100 ml Double Cream
  • 3 Sprigs of Tarragon, roughly chopped

Method

one. Cut the kidneys in half, peel away the membranes and snip out the white cores with scissors. Discard the cores. Heat the butter and olive oil in a large frying on over a high heat and add the kidneys and mushrooms. Fry for 5 minutes, then add the shallots and cook for 2 minutes more.

two. Pour in the wine, bring to the boil and reduce the liquid by half (c.5mins). Add the mustard and seasoning, pour in the cream and simmer for 5 minutes, until thickened. Finally add the tarragon and stir through.

Serving Suggestion. Serve over rice or cous cous, or perhaps with mash potato.

Possible Amendment. It feels a little bit naughty with the cream. I am tempted to try with tangy creme fraiche. I'm also keen tot ry "pepping" this up a little bit more by adding some cayenne pepper probably for the final minute that the shallots are softening (thus taking it more down the route of devilled kidneys, although possibly a bit too saucey for toast!). I may also add some redcurrant jelly and stir that through to dissolve it, before the point at which the wine is added.