Kidneys with Dijon mustard

Recipe from: 7/1/2002 12:00:00 AM
Ingredients 9
Servings 1


Serving Change
  • 10 lambs' kidneys, cleaned
  • milk, to soak (optional)
  • 10 juniper berries, crushed (optional)
  • 45 g butter
  • 15 ml olive oil
  • 225 g chipolata sausages
  • 15 ml brandy
  • 20 ml Dijon mustard
  • 150 ml cream


Soak the kidneys in milk for 30 minutes (optional), drain and dry before rubbing them with the juniper berries and salt and pepper.
Set aside for 15 minutes.
Heat the butter and the oil together in a frying pan.
When hot, add the kidneys and allow them to brown quickly, turning to colour them evenly.
Remove the kidneys from the pan after four minutes - they should still be pink inside.
Add the chipolata sausages to the pan and fry until cooked through.
Return the kidneys to the pan and add the brandy, allowing it to bubble.
Mix the mustard with the cream, add to the pan and stir well until the kidneys are coated.
Serve immediately with fresh spinach and mashed potato.

Read more on: shallow-fry  |  lamb


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