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Add a photoServings: 4
Ingredients
- 12 x lamb kidneys
- 4 slc bacon
- 2 c. spinach, frzn
- 50 gm butter
- 1 Tbsp. vegetable oil salt, pepper
- 1 Tbsp. lemon juice
- 15 gm butter
- 1 Tbsp. white wine
- 1/2 c. chicken stock
Directions
- Starting from the outside edge, slice the kidney almost through. Open out the kidney and skewer crosswise through each half. Season well.
- Heat the oil and 1/2 the butter in a fry pan and when warm, add in kidneys. Cook quickly on each side for 1-2 min or possibly till hard but still tender and lightly browned. Remove from heat and keep hot.
- Prepare the sauce:Heat extra butter in pan, add in white wine, lemon juice, cream and stock, bring to the boil. Remove from heat and stir in lowfat sour cream, egg yolks,herbs and mustard. Stir over a very low heat till sauce thickens,season.
- Don't BOIL.
- Heat remaining butter in a separate pan and cook bacon till lightly browned. Toss through spinach and heat. Season and divide between 4 plates. Place kidneys on top and spoon over sauce.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 162g | |
| Recipe makes 4 servings | |
| Calories 291 | |
| Calories from Fat 247 | 85% |
| Total Fat 27.8g | 35% |
| Saturated Fat 12.88g | 52% |
| Trans Fat 0.0g | |
| Cholesterol 55mg | 18% |
| Sodium 440mg | 18% |
| Potassium 376mg | 11% |
| Total Carbs 4.52g | 1% |
| Dietary Fiber 2.6g | 9% |
| Sugars 0.7g | 0% |
| Protein 7.07g | 11% |
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