| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Grains |
|
Surprise, Chefs |
1 |
servings |
INGREDIENTS
| 3 |
|
Kidneys |
| 12 |
|
Button mushrooms |
| 3 |
|
Cloves garlic |
| 8 |
|
Button onions |
| 6 |
|
Beef chipolata sausages |
| 3 |
|
Wine glasses of red wine |
| 1 |
dr |
Tabasco sauce |
| 2 |
|
Shakes Worcestershire sauce |
| 1 |
tb |
Chopped coriander |
| 1 |
tb |
Chopped tarragon |
| 1 |
tb |
Tomato puree |
| 4 |
|
Tomatoes; skinned, seeded and |
|
|
; chopped |
| 2 |
oz |
Butter |
| 2 |
|
Drizzles olive oil |
|
|
Salt and pepper to season |
INSTRUCTIONS
Prepare the kidneys by cutting in half and removing all the white tissues.
Heat the olive oil and add the onions and mushrooms. Next add the sausages,
kidney, garlic, herbs and tomatoes. Stir for a few minutes, then season
with salt and pepper. Add the wine Worcestershire sauce, tomato puree and
tabasco sauce. Place in the oven for 15 minutes.
Remove the pan from the oven and return to the stove top. Shake the pan,
add the butter and heat until melted (this gives it a shine). Garnish with
fresh coriander leaves and chopped herbs.
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