- Serves: 1
- Cook Time: 10 minutes
- Prep Time: 15 minutes
- Effort: easy
- 1 pig's kidneys
- olive oil, for frying
- about 1 tbsp butter
- 1 thick slice bread, preferably sourdough
- 1 small banana shallot, finely chopped
- 1 splash white wine vinegar
- 1 tsp wholegrain mustard
- 1 tsp creme fraiche
1. Soak two wooden skewers in water for at least 10 minutes.
2. Butterfly the kidney by slicing through it horizontally with a sharp knife without fully cutting it in half. Open it like a book and cut out the white tendons. Rinse in cold water and peel off the outer membrane. Season well with salt and pepper.
3. Skewer the kidney open using the two soaked skewers (this prevents it curling up).
4. Heat a dash of oil in a frying pan and fry the kidney for 1-2 minutes on each side, until browned. Add a knob of butter to the pan as you turn the kidney over.
5. Heat a griddle pan to hot, rub the bread with olive oil and toast until browned on both sides.
6. Once the kidney is cooked, remove from the pan and leave to rest. Add the shallot to the pan and fry until softened, about 1 minute. Add a splash of vinegar and cook until all the liquid has been absorbed.
7. Stir in the mustard. Add the crème fraîche and mix again. Return the kidney to the pan and cook in the sauce for 1-2 minutes, spooning the sauce over the meat.
8. To serve, top the hot toast with the kidney and drizzle the sauce over the top.
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