Sautéed Kidneys in Brandy and Orange Sauce

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

Preparation info

Difficulty
Easy

Appears in

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.

Ingredients

12 lambs′ kidneys (if you use the smaller New Zealand kind you may need more)
2 large onions
1 dessertspoon

Main course

Method

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 m