Kidney Royale RecipeOrigin: Britain Period: Traditional |
Ingredients
8 lambs' kidneys 
Kidney Royale Preparation:Method:Halve the kidneys then remove and discard the skins and cores before cutting the meat into pieces. Melt the butter in a frying pan and use to gently fry the onion until transparent but not coloured (about 5 minutes). Add the kidneys and fry for a further 10 minutes. Stir in the pimentos, adjust the seasoning and cook for a further 5 minutes. Pour the whiskey over the top and ignite. When the flames have died down take the pan from the heat and stir in the sour cream. Return to the hob and allow to heat through (but do not boil). Meanwhile, bring a pan of lightly-salted water to a boil and use to cook the rice for about 20 minutes, or until tender. When ready, drain the rice then arrange around the rim of a serving plate. Mound the kidneys in the centre, garnish with the chopped parsley and serve. |
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