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| Ol' Man's Kidneys |
"Comfort food from my youngsters. Sunday breakfast at its great. Guaranteed to exchange your mind about kidneys. Thanks to my antique man for the recipe. Best served with scrambled eggs on toast with grilled tomatoes and subject mushrooms. "
Ingredients :
- eight sparkling lamb kidneys, rinsed and outer membrane removed
- 1 half tablespoons butter
- 1 huge onion, thinly sliced
- 1 clove garlic, minced, or greater to flavor
- 1 teaspoon mild curry powder (optional)
- 1 cup white wine, or as needed
- 2 teaspoons tomato paste, or to flavor
- 2 1/2 tablespoons heavy cream (non-compulsory)
Instructions :
| Prep : 30M | Cook : 4M | Ready in : 45M |
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- Make a slice the long way, partly via the returned of every kidney (the facet opposite the ducts), and spread the kidney, cut aspect down, onto a reducing board. With a sharp knife, slice as lots meat off every facet of the kidney as feasible, leaving the duct "tree" intact. Discard the duct element. Repeat with every kidney.
- Heat the butter in a big skillet over medium warmness, and cook and stir the onion, garlic, and curry powder till the onion is soft and translucent, 5 to eight mins. Pour approximately 1/four cup of white wine into the onion combination, turn the heat to low, and stir to scrape up and dissolve any brown bits of flavor from the lowest of the skillet. Place the kidneys into the skillet, and lightly simmer until smooth but no longer overcooked, approximately 10 mins. Turn the kidneys over about midway thru cooking. As the wine reduces, maintain to add greater, approximately 1/4 to at least one/three cup at a time.
- When the kidneys are now not red and the wine has reduced, stir in tomato paste till nicely blended. Serve hot with a dollop of cream drizzled over every serving, if preferred.
Notes :
- High heat will make stronger kidneys, so resist the temptation to speed things up.
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