Meats Recipes - Dijon Kidneys with Rice

Ingredients                                        

• 8 lambs' kidneys, skinned, cored and cut into chunks

• 25 g/1 oz/2 tbsp unsalted (sweet) butter

• 1 small onion, finely chopped

• 20 ml/4 tsp plain (all-purpose) flour

• 300 ml/1 1/4 cups lamb stock

• 15 ml/1 tbsp Dijon mustard

• 15 ml/1 tbsp redcurrant jelly (clear conserve)

• 30 ml/2 tbsp double (heavy) cream

• 15 ml/1 tbsp tawny port

• Salt and freshly ground black pepper

• 225 g/8 oz/1 cup long-grain rice

• 2 carrots, finely diced

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Method:

1. Fry (sauté) the kidneys in the butter for 3 minutes, stirring. Remove from the pan with a draining spoon and keep warm.

2. Fry the onion in the same pan for 2 minutes to soften. Stir in the flour, then gradually add the stock and bring to the boil, stirring until thickened.

3. Stir in the mustard and redcurrant jelly and stir until well blended. Then add the cream and port and season with salt and pepper.

4. Return the kidneys to the sauce and cook gently for 2-3 minutes until piping hot.

5. Meanwhile cook the rice with the carrots in plenty of boiling water for about 10 minutes until tender. Drain, rinse with boiling water and drain again.

6. Pile the rice on to warmed serving plates and form into 'nests'. Spoon the kidneys into the centre and serve straight away.