Lamb’s kidneys and black pudding with mustard sauce

Name: Lamb’s kidneys and black pudding with mustard sauce
Ingredients: sunflower oil, for cooking; 45 g unsalted butter; salt and pepper; salt and pepper; 12 lamb’s kidneys; 1 tsp plain flour; 1 tbsp chopped shallot; 1 tbsp wholegrain mustard; 25 ml Madeira; 2 tbsp chopped parsley; 100 g black pudding, sliced

Preparation info

Serves
4

Difficulty
Easy

Appears in

How to Cook Better

By Shaun Hill

Published 2004

About

The flavour of kidney marries well with mustard. Lamb’s kidneys are particularly easy to prepare. There is a small white piece of gristle visible to one side. Split the kidneys, leaving the halves joined at this bit of gristle. If it doesn’t bother you to have the kidneys split completely then you can halve them lengthways and cut out the gristle at the core altogether.

Ingredients

Main course

Ingredients

Method