MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: River Cottage Deviled Kidneys
Categories: Offal, Fruits, Dairy, Wine, Chilies
Yield: 3 Servings
4 Lamb's kidneys
+=OR=+
2 Pig's kidneys
1 tb Fat
1/2 c Red wine
1 tb Red wine or sherry vinegar
1 ts Red currant jelly, or any
- other jelly of choice
1/2 ts Cayenne pepper; to taste
1 tb Mustard
1 tb Heavy cream
Salt & pepper
Chopped parsley; garnish
TO PREP THE KIDNEYS: Cut kidneys in half and carefully
remove the gristly white centers with a paring knife.
For lamb's kidneys, quarter them. For pig's kidneys,
cut into bite-size chunks, approximately 1" across.
Heat a little fat in a frying pat and add the kidneys,
sauteing for just a brief minute to brown. Add the
sherry and let it bubble for 30 seconds. Add the vinegar
and simmer for 10 to 20 seconds.
Add the jelly, mustard, and cayenne pepper, stirring the
kidneys to mix all of the elements together. Add the
Worcestershire sauce, and let the liquid simmer for 20
seconds until it is slightly reduced. Taste for balance.
Depending on your taste for kidneys, you may want to add
more sour or spicy elements.
Finish by taking the pan off the heat and adding in the
heavy cream, stirring to mix.
Serve with toast or rice, garnishing with parsley if
desired.
Adapted from The River Cottage Meat Book by Hugh
Fearnley-Whittingstall
RECIPE FROM:
http://www.seriouseats.com
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