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Maitre Grilled Kidneys HT MC 25minsServes 4 Hot Offal Herbs Main Course Gluten Wheat Free Eggless Ingredients 100g/4oz Softened Butter The Juice of 1 Large Lemon 1 heaped tbsp Fresh Chopped Parsley Salt and Pepper 4 Pig's or 12 Lamb's Kidneys Instructions 1. Place the butter, lemon juice, parsley, salt and pepper in a medium sized mixing bowl and blend thoroughly with a wood spoon. Set aside. 2. Preheat the grill to hot and line the grill pan with aluminium foil. Wash the kidneys then remove the skins and cut each kidney lengthways without cutting all the way through. 3. Remove the cores, open the kidneys out flat then lay them, cut sides down in the lined grill pan. . 4. Smear a teaspoon of the butter mixture over the top of each kidney and grill 7.5cm/3 inches away from the heat source, for 3 minutes. 5. Reduce the heat, turn the kidneys over, baste with the melted butter in the grill pan and continue to cook for a further 5-10 minutes (pig's) or 4-7 minutes (lamb's), turning and basting frequently during cooking: 6. Serve immediately with a small pat of the parsley butter in the centre of each kidney. Serving Suggestions :
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