Kidney Pilaff

Name: Kidney Pilaff
Yield: For 2
Ingredients: 1 dessertspoon wine vinegar; 1 tablespoon butter; 1 tablespoon olive oil; sprig of thyme; 2 bayleaves; 2 tablespoons tomato purée, moistened with a little stock; 2 tablespoons tomato purée, moistened with a little stock; salt and freshly ground pepper; salt and freshly ground pepper; 4-5 lambs’ kidneys; 1 onion, sliced

Preparation info

For
2

Difficulty
Easy

Appears in

Poor Cook

By Susan Campbell and Caroline Conran

Published 1971

About

Ingredients

4-5 lambs’ kidneys
1 onion, sliced
1 tablespoon olive oil

Main course
Gluten-free

Method

Sauté the onion in oil and butter, in a sauté pan, without browning. Skin and core the kidneys and chop them into thin slices across. Sauté with the onions, bayleaves and thyme, for five to six minutes. Add the tomato purée and stock, and the vinegar, salt and pepper. Stir in and heat through. Serve with plain rice.