Cumberland Kidneys on Bitter Rocket Toasts

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Preparation info

  • Serves

    Four

    as a Starter
    • Difficulty

      Easy

Appears in

Keeping it Simple

Keeping it Simple

By Gary Rhodes

Published 2005

  • About

The Cumberland in the title refers to the redcurrant, port and citrus-flavoured Cumberland sauce, a traditional partner for pâtés, terrines and game dishes.

Ingredients

  • 8 lambs’ kidneys
  • 1 teaspoon finely grated orange zest
  • 1 teaspoon fi

Method

  • Cut each kidney into quarters and refrigerate until needed.
  • Put the orange and lemon zest and juices into a saucepan with the shallots. Boil until just half the juice is left. Stir in the redcurrant jelly, port and ginger, simmering until the jelly has completely melted. Season with salt and pepper.
  • Preheat the grill. Butter the bread slices on both sides.