Kidneys with Savoury Stuffing

Kidneys with Savoury Stuffing make an attractive informal supper dish. Serve with a colourful mixed salad and fluffy mashed potatoes.

4 oz. plus

1 teaspoon butter

4 tablespoons fresh breadcrumbs

1 teaspoon prepared mustard

1 teaspoon Worcestershire sauce

1 tablespoon cranberry sauce

1 garlic clove, crushed

½ teaspoon salt

½ teaspoon black pepper

12 lambs’ kidneys, cleaned and prepared

8 fl. oz. boiling beef stock

2 fl. oz. double cream

1 teaspoon cornflour dissolved in

1 teaspoon water

Preheat the oven to fairly hot 375 °F (Gas Mark 5, 190°C). Grease a small baking dish with the teaspoon of butter. Set aside.

In a medium-sized mixing bowl, com-bine the remaining butter with the breadcrumbs, mustard, Worcestershire sauce, cranberry sauce, garlic, salt and pepper, beating with a wooden spoon until the ingredients are well blended.

With a sharp knife, make a deep cut down through the kidneys, to within {-inch of the bottom, to make a pocket. Spoon a teaspoon of the stuffing into the slit in each kidney. Place the kidneys in the baking dish, packing them neatiy against each other.

Pour in the beef stock and cover the baking dish with aluminium foil. Put the dish in the oven and bake the kidneys for 20 to 25 minutes, or until they are tender.

Remove the baking dish from the oven. Remove the foil and, with a slotted spoon, transfer the kidneys to a warmed serving dish. Keep them warm while you make the sauce.

Pour the juices from the baking tin into a small saucepan. Add the cream and place the pan over low heat. Cook the sauce for 5 minutes. Stir in the cornflour mixture. Cook for 1 minute, stirring constantly, until the sauce is thick and smooth.

Taste the sauce and add more salt and pepper if necessary. Remove the pan from the heat and pour the sauce over the kidneys. Serve immediately.

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