Wrekin Spiced Kidneys will please even the most fastidious palate. The dish is easy to prepare, delicious, and spicy.
Serve with a puree of butter beans, green salad and lots of chilled white zoine.
12 lambs’ kidneys, cleaned and prepared
1 oz. butter
2 shallots, finely chopped
1 teaspoon salt
½ teaspoon black pepper
2 fl. oz. brandy
2 tablespoons mild curry powder mixed to a paste with 1 teaspoon water 6 large thick toast slices, crusts removed and kept hot
2 tablespoons finely chopped fresh parsley
Cut the kidneys in half lengthways and set aside.
In a medium-sized frying-pan, melt the butter over moderate heat. When the foam subsides, add the shallots and fry, stirring occasionally, for 3 to 4 minutes or until they are soft and translucent but not brown.
Add the kidneys and fry for 5 minutes, stirring occasionally. Stir in the salt, pepper, brandy and curry powder mix-ture.
Reduce the heat to low, cover the pan and simmer for 15 minutes.
Remove the pan from the heat. Place the toast slices on a warmed serving dish. Divide the kidney mixture equally among the toast slices, sprinkle over the parsley and serve immediately.