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Kidney D' Amour

Ingredients
  Bacon rashers 6
  Sheep kidneys/1 1/2 ox kidneys 9
  Flour 1⁄2 Cup (8 tbs), seasoned (Or As Required)
  Onion 1 Tablespoon, chopped
  Stock/1 1/2 cups water and soup cube 1 1⁄2 Cup (24 tbs)
  Salt To Taste
  Pepper To Taste
  Mixed mustard 1⁄2 Teaspoon
  Lemon juice 1 Teaspoon
  Sugar 1 Teaspoon
  Sherry/Port 2 Tablespoon
  Eggs 3 Small, scrambled
  Salt 1⁄4 Teaspoon (For Eggs)
  Pepper 1 Dash (For Eggs)
  Milk 4 Tablespoon
  Parsley 1 Tablespoon, chopped
  Parsley sprigs 3 (A Few)
Directions

GETTING READY
1) Remove the bacon rind and slice the bacon rashers into 2-3 pieces.
2) Roll up each piece of bacon rasher and secure with cocktail picks.
3) Immerse the kidneys in lukewarm water for 30 minutes.
4) Drain thoroughly, pat dry, remove and discard the white tubes and slice the kidneys.

MAKING
5) Dredge the sliced kidney with the seasoned flour.
6) In a skillet, saute the bacon until the fat is clear, then remove with a slotted spoon and keep aside.
7) In the skillet drippings, lightly saute the kidney slices.
8) Stir in the chopped onion and saute for another 3 minutes.
9) Then add the stock, salt and pepper to taste, mustard, lemon juice and sugar.
10) Stir and bring to a boil, then simmer, covered for about 40 minutes.
11) Add the sherry or port, and thicken the liquid with a little blended flour, if needed.

FINALIZING
12) In a pan, scramble the eggs with the salt, pepper, milk and chopped parsley.
13) Spoon the kidney mixture on a hot serving dish and surround with the scrambled egg.

SERVING
14) Garnish the Kidney d' Amour with the bacon rolls and some parsley sprigs and serve hot.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
Caribbean
Course: 
Appetizer
Method: 
Simmering
Ingredient: 
Meat
Interest: 
Party, Healthy
Preparation Time: 
25 Minutes
Cook Time: 
50 Minutes
Ready In: 
0 Minutes
Servings: 
6

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