Kidney in brandy gravy

Beef kidneys are classified as offal and are a rich source of protein. Kidneys are also very fatty, so when frying do not use too much oil. They are very tasty with a distinct flavour. Brandy is used in this recipe to add to the flavour and richness of the stew. However, it does not necessarily have to cost you – any cheap brandy will do! It is poured over the kidneys in the last stages of cooking and lit to release its flavour.

Ingredients Serves 4

  • 12 beef kidneys
  • 100g mushrooms
  • 1 large onion
  • 1 tbsp corn flour
  • 5 tbsp brandy
  • 25g butter
  • 2 level tsp mustard
  • ½ tbsp water
  • 150ml cream
  • Salt and pepper

Method
Wash the kidneys and cut in half. Remove the transparent skin covering the kidneys and the cores. Clean and slice the mushrooms and chop the onions. Blend the corn flour with the water to make a smooth paste.

Heat the butter in a frying pan and add the kidneys, mushrooms and onions. Fry over high heat, stirring all the time for 2-3minutes, until kidneys are browned all over.

Reduce the heat and cook for a further 3-4 minutes, until kidneys no longer ooze blood. Care must be taken not to over-cook the kidneys, or the flesh will shrink, become tough and exude a lot of juice.

Warm the brandy, add to the pan and light with a match stick. Swirl gently until the flame burns out. Add the corn flour paste, salt, pepper and mustard. Bring to the boil stirring all the time and boil for 1 minute. Remove from the heat and stir in the cream.

Serve straight away with steamed, white rice or potatoes mashed with butter and milk and vegetables.

TIP: Make your own cream by skimming it off milk each time you boil it. Accumulate it in a container in the fridge and whisk it up before using in various dishes.