Comments on
Lambs’ Kidneys in Mustard, Cream & White Wine
Sonia @sonia
I’ve never cooked offal at home but I’ve read that it is so good and healthy for you I’d like to try it! This looks like a really tasty (and not scary) dish!
John A @JohnA
Do have a go. If you don’t fancy preparing the kidneys yourself, get your butcher to do it but refrigerate and cook them within 24 hours. The simplest offal to cook is in many ways liver: I often do calves’ liver with onions or bacon (and perhaps a few new pots and frozen peas). Perhaps I’ll write that up next time I cook it. All offal benefits from being flash-cooked on a high heat.As a child in immediate post-war Newcastle, offal (and lovely fresh fish) were on the table every week. We were really very poor but it never felt like it!
