Rognons a la Creole (rohn-yohn ah lah kree-ohl) is a colourful and delicious zuay of presenting kidneys. Serve it on a bed of rice, traditional to Creole dishes, and accompany it with a tossed green salad.
1 oz. butter
2 tablespoons vegetable oil
1 large onion, chopped
1 medium-sized green pepper, white pith removed, seeded and roughly chopped
2 garlic cloves, crushed
12 lambs’ kidneys, cleaned, prepared and halved
14 oz. canned peeled tomatoes, drained and chopped
8 fl. oz. red wine
1 tablespoon apple chutney
1 tablespoon soft brown sugar
2 teaspoons lemon juice
1 tablespoon Worcestershire sauce
2 teaspoon cayenne pepper
In a large, deep frying-pan, melt the butter with the oil over moderate heat. When the foam subsides, add the onion, green pepper and garlic and cook, stirring occasionally, for 5 to 7 minutes or until the onion is soft and translucent but not brown.
Add the kidneys to the pan and cook them, stirring occasionally, for 4 minutes. Add the tomatoes, wine, chutney, sugar, lemon juice, Worcestershire sauce and cayenne. Stir well to blend.
Reduce the heat to low, cover the pan and simmer for 20 minutes. Remove the pan from the heat and transfer the contents to a warmed serving dish.
Serve at once.