Kidneys in orange and mushroom sauce

Recipe from: 8/27/1998 12:00:00 AM
Ingredients 12
Servings 1


Serving Change
  • 30
    seasoned cake flour
  • generous pinch paprika
  • 4
    lamb's kidneys, outer membranes and large tubes removed
  • 15
    butter or oil
  • 2
    rashers bacon, chopped
  • 1
    medium onion, finely chopped
  • 60
    fresh button mushrooms, sliced
  • 80
    beef stock
  • 30
    sweet sherry
  • 1
    orange, juice and rind
  • 10
    chopped fresh parsley
  • salt and freshly ground black pepper


Combine the cake flour and paprika and dredge the kidneys with the mixture. Heat the butter or oil and fry the bacon, onion and mushrooms until cooked and tender. Shake off the excess flour and fry the kidneys over medium heat until brown on the outside and the pinkness inside has just disappeared, about five minutes. Add more butter or oil if necessary. Add the remaining flour and heat for one minute. Add the stock, sherry and orange juice and rind, cover and simmer for 10 minutes. Sprinkle with parsley and season to taste with salt and pepper. Serve with savoury rice and a salad.

Read more on: shallow-fry  |  lamb publishes all comments posted on articles provided that they adhere to our Comments Policy. Should you wish to report a comment for editorial review, please do so by clicking the 'Report Comment' button to the right of each comment.

Comment on this story
Comments have been closed for this article.
There are new stories on the homepage. Click here to see them.