Sautéed Kidneys in Brandy and Orange Sauce

Preparation info

  • Difficulty


Appears in

A Taste of Dreams

A Taste of Dreams

By Josceline Dimbleby

Published 1976

  • About

I often do kidneys like this for our supper after a busy day with no time to cook. They are so quick and easy to do and yet taste delicious. Try to get fresh English lambs’ kidneys because they are large, more tender and better tasting. If your butcher ever has calves’ kidneys I think they are even better still.


  • 12 lambskidneys (if you use the smaller New Zealand kind you may need more)
  • 2 large onions
  • 1 dessertspoon oregano or rosemary
  • about 3 tablespoons plain flour seasoned with plenty of black pepper and a very little salt
  • juice of ½ lemon
  • juice of 1 orange
  • 1–2 tablespoons brandy – to taste
  • ¼ pint single cream (150 ml)
  • 2 oz butter (50 g)
  • olive oil
  • small bunch parsley chopped – as a garnish


Skin and slice the kidneys fairly thinly removing the core. Peel and chop up the onions into small pieces or rings. Melt the butter and a little olive oil in a large heavy based pan. Dip the kidney slices into the seasoned flour and put them with the onions in the pan. Fry very gently for about 3–5 minutes. Stir in the herbs and the lemon and orange juice. Simmer very gently for about 10 minutes. Then stir in the brandy and finally just roughly stir in the cream. Transfer to a serving dish. If you need to you can keep this dish warm covered with foil on a low shelf in a very low oven. Before serving sprinkle the chopped parsley over the top. Serve with rice or mashed potatoes and either a fresh green vegetable or a salad.