Meats Recipes - Mustard Kidneys with Noodles

Ingredients                                        

• 350 g/12 oz tagliatelle or any ribbon noodles

• 4-6 lambs' kidneys

• 40 g/3 tbsp butter

• 15 ml/1 tbsp olive oil

• 30 ml/2 tbsp brandy

• 15 ml/1 tbsp coarse-grain mustard

• 60 ml/4 tbsp double (heavy) cream

• Salt and freshly ground black pepper

• 30 ml/2 tbsp snipped chives

• 30 ml/2 tbsp toasted breadcrumbs

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Method:

1. Cook the noodles according to the packet directions. Drain.

2. Meanwhile, peel off any skin on the kidneys, then cut in halves. Snip out the cores with scissors, then snip the kidneys into small pieces.

3. Heat the butter and oil in a frying pan (skillet). Add the kidneys and cook, stirring, for 2-3 minutes until browned and tender. Do not over­cook.

4. Add the brandy and ignite. When the flames die down, add the mustard and cream and heat through, stirring until well blended. Season to taste and stir in the chives.

5. Pile the noodles on warm serving plates. Top with the kidney mixture and sprinkle with the breadcrumbs before serving.