Kidneys in orange and mushroom sauce

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2 servings
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Lamb

By Food24 November 03 2009
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Ingredients (12)

30.00 ml flour — cake, seasoned
paprika — ground
4.00 lamb — kidneys, cleaned
15.00 ml butter — or oil
2.00 bacon — rashers, chopped
1.00 onion — medium, finely chopped
60.00 g button mushrooms — sliced
80.00 ml stock — beef
30.00 ml sherry — sweet
1.00 orange — zest and juice
10.00 ml fresh parsley — chopped
sea salt and freshly ground black pepper
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Method:

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.



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