BRAISED KIDNEYS IN PORT
Serves :
2
Preparation Time :
Cooking Time :
Preparation Method :
- Skin the kidneys, and then cut each one in half lengthways. Snip out the cores with scissors.
- Heat the butter in a large frying pan or flameproof casserole and fry the onion for 3-4 minutes, until softened.
- Add the mushrooms and fry for a further 3-4 minutes.
- Stir in the kidneys and cook for 5 minutes, stirring occasionally.
- Stir in the flour, and then gradually stir in the port and stock. Slowly bring to the boil.
- Stir in the parsley and bouquet garni. Season to taste.
- Cover and simmer for 15 minutes, stirring occasionally.
- Remove the bouquet garni and serve hot with boiled rice or mashed potatoes and a mixed salad.
INGREDIENTS
- 4 lambs' kidneys
- 15 grams butter
- ½ medium onion, skinned and sliced
- 50 grams mushrooms, sliced
- 25 ml plain flour
- 100 ml port
- 100 ml chicken stock
- 10 ml chopped fresh parsley
- Bouquet garni
- Salt and pepper
6 comments for “Braised Kidneys in Port”
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Posted Tuesday, February 7, 2023 at 8:34:22 PM