Name: Kidneys in whisky sauce
Yield: Serves 2
Ingredients: a knob of unsalted butter; flaked sea salt; sunflower oil; 3 rashers of smoked bacon, sliced into small batons; 100 ml single cream; ground black pepper; 75 g very, very finely diced onion; 25 g unsalted butter; finely chopped fresh parsley, chervil or chives, to garnish; ½ tablespoon tomato purée; 4 lamb’s kidneys, skinned, cleaned and with core removed; 75 ml Scotch whisky; a wee pinch of ground cloves; 2 slices of white bread; 1 tablespoon green peppercorns, plus 1½ tablespoons juice from the jar

Preparation info

Serves
2

Difficulty
Easy

Appears in

What to Eat Next

By Valentine Warner

Published 2014

About

Kidneys make the breakfast of champions, whether simply setting you up for the day or bolstering you against a hangover siege. In every sense a plate of kidneys is a welcome restorative, and I thank the lamb for its generous donation. I tend to eat this on rainy days that have to be spent outdoors with basket, gun, or hunched like a wet cormorant over my fishing rods.

The sauce is also excellent with Oloroso sherry and a bay leaf replacing the whisky and green peppercorns.