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Sauteed Kidneys with Tarragon Print

Sauteed Kidneys with Wholegrain Mustard, Calvados and Tarragon.jpg

Serves 2-4

Ingredients

4 Lamb Kidneys (soaked in milk overnight)
60ml Calvados
1 clove garlic, crushed
1 tbsp wholegrain mustard
480ml double cream
20g tarragon, chopped
Juice of ½ Lemon
Salt and Pepper
 

Method

  1. Preheat pan, add oil and sauté kidneys for 1-2 minutes on each side, depending on size.
  2. Remove kidneys from the pan and let rest.
  3. In the same pan, add calvados, to deglaze pan and reduce by half.
  4. Add the cream, repeat the step above, and again, reduce by half.
  5. Season the sauce with the mustard, chopped tarragon, lemon juice, salt and pepper.
  6. Re-heat the kidneys in the sauce, and serve with the remaining tarragon.

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