Devilled lamb kidneys & sauteed silverbeet

by Jo Pearson | Cuisine issue #153
Serves: 2Cuisine writer Jo Pearson is executive chef for the Hip Group, whose Auckland cafes include Cafe on Kohi and the Takapuna Beach Cafe. Offal regularly features on her menus.

10 fresh lambs’ kidneys
1⁄2 teaspoon freshly ground black pepper
1⁄2 teaspoon cayenne pepper
60ml canola oil
1 onion, sliced
1 clove garlic, crushed
200g silverbeet leaves
1⁄4 cup white wine
100ml cream
2 tablespoons Worcestershire sauce
1 tablespoon wholegrain mustard
1 teaspoon Dijon mustard
1 tablespoon lemon juice

To prepare the kidneys, rinse under cold water then pat dry with kitchen paper. Slice each kidney in half lengthways then cut out and discard the white fat and sinew. Season the kidneys with the black pepper, cayenne pepper and a little salt.

Heat half the oil in a large frying pan over medium heat. Fry the onion and garlic until browned then add the silverbeet leaves. Pour the wine over then cook, stirring, for 4 minutes or until the leaves have wilted. Remove the vegetables from the pan and set aside, covered, to keep warm.

Heat the same frying pan until hot and almost smoking then add the remaining 30ml oil. Fry the kidneys for 2-3 minutes each side or until browned and cooked medium.

Remove the kidneys from the pan and place on top of the silverbeet then immediately pour the cream, Worcestershire sauce, mustards and lemon juice into the frying pan. Season with salt and freshly ground black pepper then boil until reduced by half. Pour the cream sauce over the kidneys then serve.


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