29th May 2015
Personal thoughts from the Festival Director - not necessarily endorsed by the Festival Organisers.
Notes for the Month - May, 2015
Here is a recipe donated by my good friend David. Not quite in the format that I usually use, but I have tried the quantities which do work.
My favourite recipe
Ingredients (Serves two)
4 split and cored lambs kidneys (You may prefer to split them and remove the core. That way you will have four half kidneys each and it is easier than coring them whole.)
25 grams butter
25 grams olive oil
25 grams tomato puree
25 grams finely chopped onion
25 grams seasoned plain flour
250 ml strong beef stock or good quality beef “jelly capsule” / stock cube
50 ml Madeira wine.
A little chopped Parsley
One packet microwave coriander and lime risotto (You can make this yourself but frankly, ask yourself, is it worth the trouble?)
Pass the prepared kidneys through the seasoned flour, using ALL the flour.
Gently sauté the onion in the oil and butter until soft. Then add the kidneys and continue cooking until they reach whatever state you prefer them. Rare, Medium, but I don`t recommend well done, it toughens them.
Add the tomato puree, quickly followed by the stock or ready prepared jelly capsule and the wine. Bring just to boiling point. If not thick enough for your liking add a little slaked cornflower.
Leave to rest off the heat while you microwave the rice (3 mins. is enough)
Make a “lagoon” with the rice and fill with the kidney mixture. S.W.C.P.
WARNING. In this age of litigation I don`t recommend this dish for Gout sufferers.
Note from John: "Yes" to the question above!