|
Serves:
4 |
Cooking:
15 minutes |
|
Preparation:
20 minutes |
|
Ingredients:
|
700g/1½lb |
veal or
lambs' kidneys |
|
30ml/ 2tbsp |
plain flour |
|
50g/2 oz |
butter |
|
2 medium |
onions,
peeled & chopped |
|
2 cloves |
garlic,
peeled & chopped |
|
5ml/
1tsp |
fresh thyme chopped
(use
1¾ml/ ¼tsp
if using dried thyme) |
|
125ml/4fl oz |
red wine |
|
to taste |
salt &
freshly ground black pepper |
|
90ml/ 6 tbsp |
single cream |
|
5ml/ 1tsp |
juniper berries |
|
15ml/1
tbsp |
fresh
parsley, chopped |
Method:
Skin the
kidneys and remove the cores with sharp kitchen scissors.
Toss the
kidneys in the flour and fry in the butter over a medium heat.
Add the onion,
garlic and thyme and cook for 5 minutes.
Add the wine
and cook for a further 2 minutes.
Reduce the
heat and stir in the cream and juniper berries. Cook for a further 10
minutes and season to taste.
Serve
garnished with the chopped fresh parsley.