132 Lambs’ Kidneys Otaki

Preparation info

  • Difficulty

    Easy

  • Recipe to Produce

    4

    Portions

Appears in

The Graham Kerr Cookbook: By the Galloping Gourmet

The Graham Kerr Cookbook

By Graham Kerr

Published 1966

  • About

Recipe to produce 4 portions U.S.A. Imperial Metric
Lambskidneys 4 4 4
Tomatoes 4 large firm 4 large firm 4 large firm
Black peppercorns To season To season To season
Garlic salt To season To season To season
Parsley butter 4 tbsp. 4 tbsp. 60 grams
Bacon slices 4 4 4
Clarified butter To brush To brush To brush

Method

Method of Preparation

Prepare kidneys as per basic method—use skewers—cut tomatoes in half—grind peppercorns—prepare and chill parsley butter—preheat broiler to medium hot.

Method of Cookery

  1. Broil kidneys on cut side only for 3 minutes.
  2. Season tomato halves with pepper, garlic salts.
  3. Place on rack with kidneys round side uppermost, on top of tomatoes. Brush with butter and finish broiling for 3 minutes.
  4. Fry bacon slices or broil on same rack as kidneys.
  5. Take skewers out of kidneys, top them with parsley butter, and serve with fried bacon.

Serving

This is a snack suitable for Sunday night around the fire. Serve with potato chips and Ngauruhoe Potatoes if you have a hearty appetite.