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Nigel Slater’s kidneys with Madeira and mustard recipe

A sizzling, pungent, buttery weeknight feast

Peel the thin membrane of skin from the outside of 6 lamb’s kidneys, put each one flat on the table and slice in half horizontally. Snip out the white core – which toughens inedibly on cooking – and cut each half in two. Now rinse them painstakingly in a sieve under cold, running water. Drain the kidneys and pat them dry with kitchen paper. Have ready 2 rounds of thick, crisp toast. Thinly slice 100g of small mushrooms, then quarter 100g of cherry tomatoes.

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