Lambs’ Kidneys in Mustard, Cream & White Wine
French provincial cooking is one of life’s great pleasures and this recipe is something of a synthesis of the various kidney dishes we’ve enjoyed on our travels.
The balance of ingredients reflects our personal tastes and there’s a lot of tolerance to vary proportions to suit individual preference. Many would use red rather than white wine and/or a little cognac.
Serve with carbs of your choice and a selection of vegetables if you wish. Today we served with a few new potatoes, carrots and French beans. A fairly stiff potato mash or bed of rice both go very well.#mycookbook
Lambs’ Kidneys in Mustard, Cream & White Wine
French provincial cooking is one of life’s great pleasures and this recipe is something of a synthesis of the various kidney dishes we’ve enjoyed on our travels.
The balance of ingredients reflects our personal tastes and there’s a lot of tolerance to vary proportions to suit individual preference. Many would use red rather than white wine and/or a little cognac.
Serve with carbs of your choice and a selection of vegetables if you wish. Today we served with a few new potatoes, carrots and French beans. A fairly stiff potato mash or bed of rice both go very well.#mycookbook
Open in Cookpad AppSteps
- 1
Clean and prepare the kidneys.
- 2
Put 30 g butter in a deep pan and fry the kidneys on a high heat for 1 minute on each side to just brown. Drain and set aside until Step 5.
- 3
Wipe out the pan with kitchen paper, then on a medium-high heat fry the shallots and leek in the remaining butter for 3 minutes. Add the garlic, bacon and mushrooms and cook for a further 5 minutes, stirring occasionally.
- 4
Add the wine and boil until reduced by half, stirring frequently.
- 5
Stir in the stock, mustard and and cream. Then add back the kidneys. Stir well and after two minutes add the thyme and tarragon. Season to taste: with the bacon salt might not be necessary.
- 6
Give it all one final stir, garnish with the parsley and serve onto your chosen carbs and on hot plates.
Cooksnaps
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