Tom Muir's Kidneys

Recipe Ingredients

1/2 cup	99g / 3.5oz	Clarified butter
1		Green pepper - diced
6		Spring onions - cut 1/2" dice
1 cup	237ml	Finely-sliced mushrooms
		Salt - to taste
		Freshly-ground black pepper - to taste
12		Lamb's kidneys - skin removed,
		Cut in half, core removed, meat quartered
3/8 cup	88ml	Whiskey
1 cup	237ml	Chicken stock
2 teaspoons	10ml	Arrowroot
1 cup	160g / 5.6oz	Rice - washed well, cooked
		Roughly chopped parsley - to garnish

Recipe Instructions

Place clarified butter in pan on medium heat and add green pepper and spring onions. Fry gently for 3 minutes. Add mushrooms and season with salt and pepper. Place kidneys on top of vegetables and add 1/3 of whiskey. Stir all together and continue to cook 2 more minutes. Scrape mixture to side of pan and add another 1/3 of whiskey. Flame and then add chicken stock. Cover pan and simmer 2 minutes.

Mix arrowroot with a little water and stir into kidney mixture to thicken. Remove from heat.

Place cooked rice on heated platter. Make well in center and fill with kidneys. Stir in remaining whiskey and garnish rice with parsley.

This recipe yields 4 servings.

Source:
THE GALLOPING GOURMET with Graham Kerr - (Show # GA-0236) - from the - TV FOOD NETWORK

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