Country Lambs’ Kidneys

Lamb and veal kidneys are important foods in this diet. As they are tender meats they are quick to prepare and cook. I have suggested using spring onions (scallions) in this recipe as they look attractive and, like the kidneys, are quick to cook. Alternatively, you could use very small shallots, pickling (pearl) onions or thinly sliced mild onions.

Ingredients	SERVES 4
METRIC (IMPERIAL)	AMERICAN
450g (1lb) lambs’ kidneys	1lb
1 tablespoon cornflour (cornstarch)	¼ tablespoons
sea salt and freshly ground black pepper to taste
25g (1oz) butter	2 tablespoons
2 tablespoons sunflower or groundnut oil	2½ tablespoons
225g (8oz) plump spring onions (scallions) (trimmed weight)	½lb
225g (8oz) small button mushrooms	½lb
300ml (10fl oz) plus extra if required meat or chicken stock (bouillon) (see here)	¼ cups plus extra if required
To garnish
watercress sprigs

Method

1. Skin the kidneys and cut each one in half; remove any gristle and excess fat. Mix the cornflour with a little salt and pepper and use to coat the kidneys.
2. Heat the butter and half the oil in a saucepan. Add the kidneys and cook steadily, turning them around several times, for 5 minutes. Remove from the pan on to a plate.
3. Check the amount of fat left in the saucepan; if little is left add the remaining oil, heat and add the onions. Cook for about 5 minutes, turning once or twice, until they are slightly golden.
4. Return the kidneys to the pan with the mushrooms and stock. Bring the liquid to the boil, check the seasoning, then cover the pan and simmer for 10–15 minutes or until all the ingredients are tender. Check during the cooking time to see there is sufficient liquid; if not add more stock.
5. Garnish and serve with cooked brown rice and mixed vegetables.

Variation

Sautéed Kidneys: skin then slice lambs’ kidneys or veal kidney. Do not coat in cornflour, just season lightly. Fry steadily in hot butter and oil, or all oil, until tender.

Freezing

Proceed to the end of step 4, cool and freeze.