• 9/26 World Rivers Day -4

    From Dave Drum@1:261/38 to All on Sun Sep 26 06:15:24 2021
    MMMMM----- Recipe via Meal-Master (tm) v8.06

    Title: River Cottage Deviled Kidneys
    Categories: Offal, Fruits, Dairy, Wine, Chilies
    Yield: 3 Servings

    4 Lamb's kidneys
    +=OR=+
    2 Pig's kidneys
    1 tb Fat
    1/2 c Red wine
    1 tb Red wine or sherry vinegar
    1 ts Red currant jelly, or any
    - other jelly of choice
    1/2 ts Cayenne pepper; to taste
    1 tb Mustard
    1 tb Heavy cream
    Salt & pepper
    Chopped parsley; garnish

    TO PREP THE KIDNEYS: Cut kidneys in half and carefully
    remove the gristly white centers with a paring knife.
    For lamb's kidneys, quarter them. For pig's kidneys,
    cut into bite-size chunks, approximately 1" across.

    Heat a little fat in a frying pat and add the kidneys,
    sauteing for just a brief minute to brown. Add the
    sherry and let it bubble for 30 seconds. Add the vinegar
    and simmer for 10 to 20 seconds.

    Add the jelly, mustard, and cayenne pepper, stirring the
    kidneys to mix all of the elements together. Add the
    Worcestershire sauce, and let the liquid simmer for 20
    seconds until it is slightly reduced. Taste for balance.
    Depending on your taste for kidneys, you may want to add
    more sour or spicy elements.

    Finish by taking the pan off the heat and adding in the
    heavy cream, stirring to mix.

    Serve with toast or rice, garnishing with parsley if
    desired.

    Adapted from The River Cottage Meat Book by Hugh
    Fearnley-Whittingstall

    RECIPE FROM: http://www.seriouseats.com

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