| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
Sainsbury2 |
4 |
Servings |
INGREDIENTS
| 1 |
T |
Oil |
| 4 |
|
Lambs kidneys |
| 1 |
|
Onion, very finely chopped |
| 250 |
g |
Button mushrooms, sliced |
|
|
8oz |
| 150 |
|
Madeira wine or sherry, 1/4 |
|
|
pint |
| 150 |
|
Beef stock, 1/4 pint |
| 4 |
T |
Creme fraiche |
| 2 |
T |
Freshly chopped parsley |
| 1 |
T |
Cornflour, blended in a |
|
|
little |
|
|
cold water |
|
|
Salt and freshly ground |
|
|
black pepper |
INSTRUCTIONS
Heat the oil in a frying pan and fry the kidneys, onion and mushrooms
for 10 minutes, turning the kidneys occasionally. Stir in the Madeira,
stock, creme fraiche, most of the parsley, blended cornflour and
seasoning to taste. Bring to the boil then reduce the heat and simmer
gently for 2-3 minutes, stirring occasionally until the sauce has
thickened. Serve immediately sprinkled with the remaining chopped
parsley. Converted by MC_Buster. NOTES : Ideal served with boiled
rice with a few tablespoons of cream stirred in before serving with
the kidneys in Madeira & Mushroom sauce. Converted by MM_Buster
v2.0l.
A Message from our Provider:
“We were called to be witnesses, not lawyers or judges”