Kidneys Turbigo.

Ingredients:

Serves 4

• 1 Large Shallot, sliced
• 1 clove of garlic, crushed
• 12 Lamb kidneys, halved length ways and the white core removed.
• 100g Chorizo (or any spiced sausage), sliced
• 8 Chestnut mushrooms, sliced
• 1 Beef tomato, seeds removed and chopped into 1cm squares
• 1 tsp French mustard
• 1/4 tsp cayenne pepper
• 2 tblsp pasatta
• 100ml White wine
• 50ml Sherry
• 100ml Chicken Stock
• A handful of chopped parsley
• 2 tblsp Sour cream
• Salt and pepper

Method:

• Heat up a large frying pan with vegetable oil until it starts to smoke, add the kidneys to brown all over then remove from the pan. Repeat this process with the chorizo.

• Turn down the frying pan and add the shallot, garlic and mushrooms. Brown until almost cooked through.
• Add the white wine and sherry and chicken stock and reduce by half.
• Add the mustard, cayenne pepper, tomatoes and pasatta and simmer for 1 minute.
• Return the Kidneys and chorizo to the pan and simmer for a further 2 minutes.
• Season with salt and pepper then add the sour cream and remove from the heat.
• Stir in the chopped parsley and serve with rice or potatoes.