If you love kidney, this makes a quick and easy hot light lunch. I usually use pork kidneys but I tried ox kidney today and it worked well, though the kidney was tougher than usual so I may need to experiment with cooking them longer.
4 lambs kidneys or 2 pork kidneys
1 small onion, finely chopped
1 tablespoon olive oil
1 tablespoon Worcester sauce
1 heaped teaspoon wholegrain mustard
60ml fortified wine (Masala or port both work well)
1 tablespoon tomato puree
1 heaped teaspoon chopped chives (optional)
2 x 2cm thick slices granary bread
- Remove any white bits from the kidneys and cut into bite size pieces.
- Heat the olive oil in a small frying pan then gently fry the onion until it’s soft but not coloured.
- Add the kidneys and fry for a few minutes until they’re browned.
- Add the Worcester sauce, mustard, Marsala and tomato puree to the pan. Stir until all the ingredients are thoroughly mixed together.
- Leave the kidney mixture to reduce slightly for approximately 2 minutes.
- Meanwhile, toast the bread.
- If you’re using chives, stir them into the kidney mixture then divide the mixture equally between the two slices of toast.
- Serve on its own or with a side salad.