INGREDIENTS

INSTRUCTIONS

The quantities for the pistachio butter make more than you will use
for this dish but keep the leftovers in the freezer for instant  pizazz
on a simple steak.  In a dry frying pan, lightly roast until fragrant
100 g pistachio nut  kernels. Stir or shake frequently to ensure they
do not burn.  Transfer to a food processor and add 40 g butter and 3
cloves garlic,  crushed. Process to a smooth paste, transfer to a piece
of foil and  form into a roll. Wrap in foil and refrig- erate until
needed.  Make a spice salt mixture by mixing 1 teaspoon salt with a
pinch each  of ground cumin, ground coriander, ground nutmeg, black
pepper and  paprika.  Skin and core 12 kidneys and thread the halves
lengthways on 8  skewers, 3 halves to a skewer, to keep them open and
flat. Brush with  oil. Heat a grill to maximum heat and grill the skew-
ers close to  the heat for about a minute on each side.  Dust the
kidneys with spiced salt on both sides and grill them for a  further
minute on each side or until browned but still succulent.  Remove
kidneys from the skewers to warmed plates, six halves per  person, and
on each half(place as much pistachio butter as it will  hold. Serve
immediately.  Posted by Stephen Ceideburg  From an article by Meryl
Constance in The Sydney Morning Herald,  From Gemini's MASSIVE
MealMaster collection at www.synapse.com/~gemini

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 219
Calories From Fat: 166
Total Fat: 19.4g
Cholesterol: 21.5mg
Sodium: 584.7mg
Potassium: 274.4mg
Carbohydrates: 8.5g
Fiber: 2.8g
Sugar: 2g
Protein: 5.6g