Kidney (Lamb or Veal)

Ingredients

Veal kidneys 1 for 2 persons

*(or lamb kidneys 5 for 2 persons)

Butter 2 tbsp

Oil 2 tbsp

Onions 2 diced          

Garlic cloves 2 crushed

Mustard 1 tbsp for the veal kidneys

*(or 2 diced tomatoes for the lamb kidneys)

  Method

Remove any remaining outer membranes or suet from the kidneys.  Cut the lamb kidneys in 2 (or the veal kidneys into about 6 even pieces).

Poach the silver beet in boiling water for a couple of minutes, cool in cold water to retain the colour and then strain.

In one frypan, add the butter and sauté the onions for a few minutes.  In a separate frypan, heat the oil until very hot and sauté the kidneys for about 2 minutes or until there is no more blood inside.  Remove the excess fat and let the kidneys stand in the frypan until you are ready to serve.

If using lamb kidneys, pour the red wine and the tomatoes into the frypan with onion. (Alternatively, add the white wine and the mustard for the veal kidneys.)  Add the garlic, reduce by half and then season.  Then add the kidney jus from the other frypan into the wine sauce and heat again until reduced by half.  (If sauce is too thin, use a little cornflour to thicken).

To serve, place the kidney on top of the silver beet and pour the sauce over.  Garnish with chopped parsley.

More Ingredients

White wine 1 glass for veal kidneys

*(or Red wine 1 glass for lamb kidneys)

Crushed black pepper 1 tsp

Parsley chopped finely 2 tbsp

Salt

Silver beet 2 handfuls