As promised, I hereby launch my blog’s new theme … [drum-roll and fanfare] … The 5 minute dinner – dedicated to the mums and dads/guys and gals who slog it out at the office only to come home and face the morose and rather unattractive hunger of children/partners/lovers/pets.
The recipes should be easy to follow and quick to execute – you won’t find any Cordon Bleu methods here, mainly because the author knows of none to share! But what you will find, in cornucopic abundance, is hot air and (if modesty allows him to admit as much) a seasoned palate that enables him to comment with some authority on the flavours and textures of the dishes: this information will be imparted to you readers simply as cooking tips.
Ok, on tonight’s menu we have pan-fried lambs’ kidneys and wild mushrooms, served with a dollop of confit d’ognion and cos lettuce. As offal goes, lamb’s kidneys is probably my least favourite, a hangup of one particular experience where slack preparation resulted in something that I can only described as a bloody lump of piss-flavoured flab. Eeeeeeuuwwwww!
What I did …
Prepare the kidneys by cutting out the renal pyramids – the white lobe-like bits in the centre of the kidneys. Then toss them gently in seasoned flour (paprika, salt & pepper). On a hot non-stick frying pan, pan fry each side until a crust appears, then add a generous dose of muscat – I couldn’t find any Marsala, only an Australian show winning Muscat 😉 Add a tablespoon of crème fraîche (I used Yeo Valley Organic yoghurt with honey, because … you guessed it, no crème fraîche in the fridge. Add wild mushrooms (which I had lying around from our Riverford organic veg boxes). Add some crushed black pepper and cook for another minute and serve on bed of cos lettuce, with a spoonful of the confit.
1. Do not wash the kidneys once cut as they absorb a lot of water.
2. Mushrooms are devilishly difficult to marry with food, in terms of flavour and texture. Pick wisely.
3. The cos lettuce has a crunch to it which can fool the diner into thinking that the kidney’s crust is still crispy.