History Cookbook: Kidneys with Mustard Gravy
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Kidneys with Mustard Gravy
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If the kidneys come with fat around them, you will need to remove it.
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Use a sharp knife to split the fat, taking care not to cut the kidneys.
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Cut the kidneys in half with a knife and then trim the centre of each kidney out with a pair of scissors.
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Put the kidneys face down, carefully pull the membrane off from the surface.
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Prepare all the kidneys in the same way.
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Ingredients for the sauce.
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Melt a little butter with the oil in a frying pan.
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Add the kidneys to the hot pan and seal the kidneys, cooking for a couple of minutes.
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Remove the kidneys from the pan and add the the stock and Madeira.
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Add the creme fraiche, mustard and seasoning, stirring well.
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Once the gravy is ready, return the kidneys to the pan to finish cooking for a few minutes. Put into a serving dish. Serve hot.
About this recipe
Healthiness : (5 votes)
Difficulty: 
Comments: Preparing the kidneys needs care and for younger pupils this should probably be done beforehand.
Preparation Time: 15 minutes.
Cooking Time: 10 minutes
Number of servings: 4 portions
Serving suggestions: Serve with seasonal vegetables.
This recipe was submitted by Fergus Martin, Chef at the Robinson Centre, Wyboston.
Comments: Preparing the kidneys needs care and for younger pupils this should probably be done beforehand.
Preparation Time: 15 minutes.
Cooking Time: 10 minutes
Number of servings: 4 portions
Serving suggestions: Serve with seasonal vegetables.
This recipe was submitted by Fergus Martin, Chef at the Robinson Centre, Wyboston.
Ingredients
- 6 Lambs Kidneys
- 15g / ½ oz butter
- 1 tbsp olive oil
- 3 tbsp Madeira
- 2 tbsp crème fraiche
- 2 tbsp Dijon mustard
- 2 tsp wholegrain mustard
- 200ml / 7fl oz chicken stock
Equipment
- Weighing Scales
- Tablespoon
- Teaspoon
- Measuring Jug
- Sieve
- Frying Pan
- Scissors
- Wooden Spoon
Making and cooking it
Always wash your hands before preparing food. - Remove the fat and membranes from the kidneys and cut in halve. Using scissors snip away the ventral cortex
- Heat the butter and olive oil together in a frying pan and sauté the kidneys for 1-2 minutes on each side, until the blood begins to seep
- Lift into a sieve and keep the kidneys to one side
- Add the Madeira and chicken stock to the pan, bring to the boil and add the crème fraiche, Dijon mustard and wholegrain mustard
- Season with salt and pepper and replace the kidneys and heat through
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