Kidney Ragout

A tasty and inexpensive family supper, Kidney Ragoiit could be served with Creamed Spinach and Champ.

1 oz. butter

2 tablespoons vegetable oil

4 onions, sliced

12 lambs’ kidneys, cleaned, prepared and thinly sliced

2 tomatoes, blanched, peeled and chopped

8 fl. oz. brown sauce

1 tablespoon chopped fresh parsley juice and rind of

2 lemons

Preheat the oven to moderate 350°F (Gas Mark 4, 180°C).

In a medium-sized frying-pan, melt ounce of the butter with the oil over moderate heat. When the foam subsides, add the onions and fry, stirring occasionally, for 8 to 10 minutes until the onions are golden brown. With a slotted spoon, transfer the onions to a warmed serving dish and keep warm.

Add the remaining butter to the pan. When the foam subsides, add the kidneys to the pan and cook for 5 minutes, stirring occasionally with a wooden spoon. Add the tomatoes, brown sauce, parsley and lemon rind and juice. Reduce the heat to low and cook for a further 4 minutes, stirring constantly.

Spoon the kidney mixture over the onions and serve immediately.

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