Lamb's kidney with whisky sauce
By Nick Nairn
Ingredients
| Quantity | Item |
|---|---|
| 8 | Lamb鈥檚 kidneys |
| 100g | Flour |
| 2tsp | Smoked paprika |
| To suit | Salt & pepper |
| 20g | Butter |
| 50ml | Whisky |
| 200ml | Dark chicken stock |
| 75ml | Double cream |
| 2tsp | Whole grain mustard |
Method
First cut the kidneys into 1/4 and remove the centre core. This can be very chewy when cooked and not great to eat. Mix the flour, paprika and salt and pepper together and then toss in the kidneys.
Heat a large frying pan and add the butter. Dust off the excess flour and lay half the kidneys in the pan and allow to cook on one side for 2 minutes. Turnover and cook for 2 minutes on the other side. When you have a good colour all over the kidneys then remove from the pan onto a clean tray and then fry the second half.
When all the kidneys are cooked then add the whiskey to the pan. Make sure the pan is not to hot or you may have flames (some chefs like that for show) reduce the whisky and then add the stock. Bring this to the boil and clean the pan with a wooden spoon or a spatula to get all of the glaze of and into the sauce. Reduce the sauce down a little and then add the cream and mustard and bring back to the boil.
Add the kidneys back into the pan along with any resting juices and cover in the sauce for 2-3 minutes before serving.
These kidneys taste great on their own or with a big pile of mash potato.
