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Deluxe Kidney Omelette HT MC 25mins Serves 4 Hot Offal Vegetables Alcohol Main Course
Ingredients 100g/4oz Button Mushrooms, sliced 225g/8oz Calf Kidney, Sliced 75g/3oz Butter 1 Teasp Lemon Juice Salt and Pepper 25g/1oz Plain Flour150ml/ 5fl.oz. Sparkling Wine 1 tbsp Fresh Parsley, chopped 6 Eggs, beaten 2 Tbsp Single Cream A few Whole Button Mushrooms to garnish
Instructions
1. Melt 25g/1oz of the butter in a pan and cook kidneys over a high heat for 5 minutes. Reduce heat, add the sliced mushrooms, lemon juice, salt and pepper and simmer for 3-5 minutes. Drain, reserving cooking liquor, and keep hot. 2. Melt half the remaining butter in a pan, stir in flour and cook for 1 minute. Gradually add reserved cooking liquor and sparkling wine, stirring all the time. Bring to the boil, still stirring, and cook for 5 minutes. Add the kidney mixture, parsley, salt and pepper and mix well. Keep hot. 3. Mix the eggs and cream together in a bowl. Melt remaining butter in frying pan then add egg mixture. Tilt the pan, drawing the mixture in from the sides as it sets and allowing the liquid egg to run out from the centre. When lightly set on the bottom but still runny on the top, spread half the kidney mixture on top and cook for a further 2 minutes. 4. To serve - fold the omelet over and slide on to serving plate. Spoon the remaining kidney mixture around the sides and garnish with the remaining whole mushrooms which have been fried in butter.
Serving Suggestions :
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