This comes from Hugh Fearnley-Whittingstall’s fabulous River Cottage Meat Book, and is pretty much the best version I’ve ever come across.
Serves 2
4 lamb’s kidneys, cut into quarters, with the whitish core trimmed out
a little fat or sunflower oil
1 small glass of sherry
1 tablespoon white wine vinegar or cider vinegar
1 teaspoon redcurrant jelly
a few good shakes Worcestershire sauce
a good pinch of cayenne pepper
1 tablespoon English mustard
1 tablespoon double cream
salt and freshly ground black pepper
a little chopped parsley, to garnish
1. Heat a little fat or oil in a small frying pan, add the kidneys and sizzle for just a minute to brown them, tossing them occasionally in the pan. Then add a generous slosh of sherry, let it bubble for a moment, and follow up with a more modest splash of wine or cider vinegar.
2.Add the redcurrant jelly and stir to dissolve. Then add the Worcestershire sauce, cayenne pepper, mustard and plenty of black pepper.
3. Season with a pinch of salt, take the edge off the fire with an enriching spoon of double cream and bubble for another minute or two, shaking the pan occasionally, until the sauce is reduced and nicely glossy. Taste for piquancy, and add more cayenne and black pepper if you like.
4. Serve with fried bread to give a bit of crunch and mop up the sauce. Alternatively, to make a more substantial supper dish, serve with plain boiled rice and a seasonal crisp salad. Garnish with chopped parsley.
