- Serves: 4
- Cook Time: 20 minutes
- Prep Time: 10 minutes
- Effort: easy
- 4 large pork kidneys, sliced
- 1 dashes of vegetable oil
- 1 knob of butter
- 2 shallots, finely sliced
- 8 chestnut mushrooms, quartered
- 4 tomatoes, quartered
- 1 tbsp parsley, chopped
- 2 tbsp tarragon leaves
- 8 tbsp double cream
- warm toast, to serve
1. Cut the kidneys in half and remove the white central core. Chop into cubes.
2. Heat the oil and butter in a frying pan, and fry the kidneys for two minutes on each side. Remove from the pan and leave to rest for a few minutes in a warm place.
3. Add the shallots to the pan and cook until softened, but not coloured.
4. Tip the mushrooms into the pan and cook for a further minute. Stir in the tomatoes, parsley, tarragon and cream and return the kidneys to the pan. Cook for another minute to warm the kidneys through again and to thicken the sauce.
5. Serve at once on warm toast.
Made with produce from Pepperfield Farm - finalists of the Local Food Hero Awards 2007.
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