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A Weekday Menu Recipe

Kidneys a la Jardiniere         HT   MC     French   30mins

Serves 4      Hot   Offal  Vegetables  Main course  Eggless  France  Europe



350g/12oz Carrots, cut into thin strips

225g/8oz Turnips, cut into thin strips

1 Onion, halved and sliced

100g/4oz French Beans, topped and tailed

50g/2oz Butter

675g/1˝lb Calves Kidney, thinly sliced

2 tbsp Plain Flour

2 tbsp Tomato Paste

Salt and Black Pepper




1.  Place the  prepared vegetables into a saucepan, cover with water, add salt and bring to the boil. Cook for 3 minutes, then drain thoroughly, reserving the cooking liquor.


2. Heat 25g/loz of the butter in a frying pan. Add vegetables, cover and cook gently for 10 minutes until tender, turning several times during cooking


3. Meanwhile, coat the kidneys with half of the flour, shaking to remove any excess flour. Heat the remaining butter in another frying pan and fry kidneys for 5-6 minutes, turning occasionally. Season with salt and pepper.


4. Arrange vegetables on a warm serving plate, top with kidneys and keep hot.


5. Add the remaining flour to pan and cook for 2 minutes stirring, then gradually add 300ml/10 fl.oz. of the reserved cooking liquor and bring to the boil, stirring constantly, until well blended. 


6. Stir in tomato paste and season to taste. 


7. To serve -pour the sauce over the kidneys and vegetables and serve immediately.



Serving Suggestions :


Buttered Noodles or Short Cut Pasta


Spiced Oranges


More Offal  Recipes   |  Types of Offal  |  More French Recipes


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Key techniques required to make this recipe


Chop to – To cut into pieces of approximately the same size.
Slice to -  To cut food, such as bread, meat, fish or vegetables, into flat pieces of varying thickness.


Freezing/Make ahead

Not suitable


Tips, Options and Substitutions


Main equipment required to make this Recipe


Chopping Knife


Wooden or Plastic Spoon


Related Recipes and Information

More Offal  Recipes   

Types of Offal 

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