Kidneys with garlic, parsley and butter

Kidneys with garlic, parsley and butter

By
From
Rustic
Serves
1

Relatively cheap, easy to prepare and very nourishing, lamb’s kidneys are great for a quick breakfast or light supper. Despite people’s reticence towards offal, such tasty morsels have been making a comeback on menus; sometimes ‘devilled’, meaning with a spicy mustard sauce, and served on toast. We love this simple version, which goes equally well with a cup of tea or a glass of red wine, such as a cabernet franc from Bourgueil in the Loire Valley.

Ingredients

Quantity Ingredient
2 lamb’s kidneys
2 tablespoons salted butter
2 tablespoons finely chopped flat-leaf parsley
sea salt
freshly ground black pepper
3 garlic cloves, finely chopped
200g white cabbage, finely shredded
1 teaspoon dijon mustard

Method

  1. Prepare the kidneys by removing the clear membrane that covers them, then cut them in half and cut out the white core.
  2. Add half a tablespoon of the butter to a frying pan and heat until it has just melted and is beginning to froth. Add the kidneys and cook them gently over a medium heat for 2 minutes on each side until cooked through. Add the parsley and stir to combine. Season to taste.
  3. Remove the kidneys from the pan and keep them warm to one side. Put the rest of the butter into the pan and once melted add the garlic and fry for 2 minutes.
  4. Add the white cabbage, mustard and a pinch of salt, then add a drop of hot water and cook on a very high heat for 5 minutes. Serve hot straight from the pan, with the kidneys.
Tags:
English
Spanish
French
casual
entertaining
London
cafe
breakfast
lunch
dinner
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