Rognons Sautes aux Nouilles

A golden, crusty noodle ring filled with sauteed kidneys and spring onions , Rognons Sautes aux Nouilles (rohn-yohn soh- tay oh noo-ce) is served with a Madeira sauce. Accompanied by a tossed green salad, it makes a really tempting lunch or dinner.

1 oz. plus

1 teaspoon butter, melted

1 lb. noodles, cooked and drained

4 oz. Gruyere cheese, grated

1 thick gammon or smoked ham slice, cut INTO ½ inch cubes

8 lambs’ kidneys, cleaned and prepared

8 spring onions , trimmed

1 teaspoon salt

½ teaspoon black pepper

8 fl. oz. Madeira

Preheat the oven to fairly hot 400°F (Gas Mark 6, 200°C).

Using the teaspoon of butter, grease a 2-pint ring mould and set it aside.

In a medium-sized mixing bowl, using a fork, combine the noodles, 1 ounce of the remaining melted butter and the Gruyere cheese.

Spoon the noodle mixture into the prepared ring mould and place it in the centre of the oven.

Bake the noodle ring for 30 minutes or until it is golden brown and crisp on the outside.

Meanwhile, in a medium-sized saucepan, fry the gammon or smoked ham over moderate heat for 6 to 8 minutes or until it is crisp and golden and has rendered most of its fat. Scrape the bottom of the pan frequently with a spatula to prevent the meat from sticking.

Using a slotted spoon, remove the gammon or smoked ham from the pan and set it aside on a plate.

Add the remaining butter to the pan. When the foam subsides, add the kidneys and spring onions and fry, stirring frequently, for 4 to 6 minutes or until the spring onions are golden brown. Reduce the heat to low and return the gammon or smoked ham to the pan. Stir in the salt and pepper. Cook, stirring frequently, for a further 5 minutes or until the kidneys are cooked and tender.

Remove the noodle ring from the oven and turn it out on to a warmed serving dish.

Using a slotted spoon, remove the kidneys, spring onions and gammon or smoked ham from the pan and place them in the centre of the noodle ring. Set aside and keep warm.

Pour off all but 1 tablespoon of the fat from the pan. Add the Madeira and return the pan to moderately high heat. Bring the sauce to the boil, stirring constantly, and boil the sauce for 3 minutes or until it has reduced and thickened slightly.

Remove the pan from the heat and pour the sauce into a warmed sauceboat. Serve immediately, with the filled noodle ring.

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