You will need
100 g plain flour
10g English mustard powder
5g cayenne pepper
5g paprika
3 lambs’ kidneys, cut in half, with fat removed and cleaned
25g butter
20ml veal jus
1–2 thick slices of bread, toasted
Small handful of parsley, finely chopped
Salt and freshly ground black pepper
Method
1.Mix the flour, mustard powder, cayenne pepper and paprika together and season with salt and pepper. Dust the kidneys with the flour mix.
2. Heat a frying pan over a medium heat and add the butter.When the butter has melted, add the kidneys and cook until golden brown on one side, then turn over to seal the other side.
3. Add the veal jus and boil until it is reduced to a sauce consistency. Season with salt and pepper to taste.
4. To serve, place the kidneys on slices of toast, pour the sauce over and finish with a sprinkling of chopped parsley.
Recipe, Eat London by Peter Prescott & Terence Conran (Octopus)
Click here to go to the original article on Red Online
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