Name: Sautéed Kidneys with Leeks, Gin and Cream on Pasta
Yield: Serves 6 as a starter
Ingredients: 15 lambs’ kidneys, peeled; 200 g(6 ½ oz) pasta or gnocchi; 1 tablespoon light oil; 60 g(2 oz) butter; 1 medium leek, washed and finely sliced; 180 ml(6 fl oz) cream; salt and pepper; 6 tablespoons gin

Preparation info

Serves
6
as a starter

Difficulty
Medium

Appears in

A World in My Kitchen

By Peter Gordon

Published 2003

About

In my opinion, veal kidneys make a nicer meal than lambs’ kidneys, bat they aren’t so readily available. However, if you do have them, just cut the walnut-sized pieces off the main ‘flump’ and use as for lambs’ kidneys.

Ingredients

15 lambs’ kidneys, peeled
200 g(6 ½ oz) pasta or gnocchi<

Main course

Method

First clean the kidneys. Hold one between your fingers on a chopping board with the white gristle facing up. Using a sharp knife, cut down, avoiding gristle. This will give you two flattish kidney-shaped halves, one with gristle attached. Cut gristle out using the point of a sharp knife. Do the same for remainder, to give you 30 kidney halves.

Bring a large saucepan of salted water to t