• 4servings
  • 20minutes

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Nutrition Info . . .

NutrientsLipids, Carbohydrates, Cellulose
VitaminsB9, H, C, D
MineralsCalcium, Phosphorus, Cobalt

Ingredients Jump to Instructions ↓

  1. 1 ciabatta bread

  2. 1-2 tbsp olive oil

  3. 25 g butter

  4. 500 g lamb's kidneys , white central core removed

  5. 70 ml marsala

  6. 12 drops tabasco

  7. 2 lemons , juice only

  8. 1 tsp prepared English mustard

  9. 150 ml double cream

  10. frisee

  11. 100 lardons of bacon , or diced bacon

Instructions Jump to Ingredients ↑

  1. Preheat the grill to hot.

  2. Cut the ciabatta into slices and drizzle with the olive oil.

  3. Grill the bread slices until golden on both sides.

  4. To make the kidneys; heat the butter in the non-stick pan until it foams and add the trimmed kidneys. Cook for about 2 minutes until browned. Remove from the pan and set aside.

  5. Pour in the Marsala; add the Tabasco sauce, lemon juice, mustard and cream. Cook over a medium heat until reduced and thickened.

  6. Add the kidneys to the pan and heat through.

  7. Spoon the kidneys and sauce onto the toasted ciabatta.

  8. Serve with the frisée leaves tossed with the bacon lardons.


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