Flamed lambs kidneys in
cream sauce
 

A simple and quick recipe that produces a lovely rich dish.

Preparation Time             10  Mins

Cooking Time                 15  Mins

Elapsed Time                 25  Mins

Ingredients

For     3  portions

12 gms            Butter

5 cl                 Cognac

5 cl                 Cream

1 clove            Garlic

6                    Kidneys  - lamb

2 tsp               Oil

10                  Onions  - spring or pickling

1 pinch            Paprika

                      Pepper

                      Salt

1 pinch            Thyme

Method

Skin the kidneys, halve them lengthwise and remove the lighter stringy section on each side. Season

them lightly.

Melt the butter and oil in cast-iron sauté pan.  Fry the onions for few seconds.  As soon as they begin to brown, lay the kidneys in the pan, making sure that same side is facing downwards.  Fry gently for 5 minutes then turn them over, add the garlic and cook for further 5 minutes.

Pour the cognac into the pan and flame.  Add the cream and the seasoning (salt, pepper, paprika and

thyme). Thicken the sauce over a low heat in the pan covered for 3 - 5 minutes.

Serve in the pan with white rice.

Wine recommendations

Conventional

          Côtes de Gascogne rouge

          Côtes du Rhône

Interesting

          Burgundy rouge