Kidneys a la Jardiniere

  • 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 1/2lbs 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.

© 2007-2023 - All Rights Reserved