| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
Sainsbury2, Sainsbury’s |
4 |
servings |
INGREDIENTS
| 1 |
tb |
Oil |
| 4 |
|
Lambs kidneys |
| 1 |
|
Onion; very finely chopped |
| 250 |
g |
Button mushrooms; sliced (8oz) |
| 150 |
ml |
Madeira wine or sherry; (1/4 pint) |
| 150 |
ml |
Beef stock; (1/4 pint) |
| 4 |
tb |
Creme fraiche |
| 2 |
tb |
Freshly chopped parsley |
| 1 |
tb |
Cornflour; blended in a little |
|
|
; cold water |
|
|
Salt and freshly ground black pepper |
INSTRUCTIONS
1. Heat the oil in a frying pan and fry the kidneys, onion and mushrooms
for 10 minutes, turning the kidneys occasionally.
2. Stir in the Madeira, stock, creme fraiche, most of the parsley, blended
cornflour and seasoning to taste.
3. Bring to the boil then reduce the heat and simmer gently for 2-3
minutes, stirring occasionally until the sauce has thickened.
4. 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.
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