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Categories:
butter green pepper spring onions mushrooms salt black pepper whisky chicken stock arrowroot rice parsley
Viewed: 3 - Published at: 8 years agoIngredients
- 1/2 cup clarified butter
- 1 green pepper, diced
- 6 spring onions, cut into 1/2-inch dice
- 1 cup mushrooms, finely sliced
- Salt, to taste
- Black pepper, to taste
- 12 lamb's kidneys, skin removed, cut in half, core removed, meat quartered
- 3/8 cup whisky
- 1 cup chicken stock
- 2 teaspoons arrowroot
- 1 cup rice, washed well and cooked
- Parsley, roughly chopped, to garnish
Method
- Place clarified butter in pan on medium heat and add green pepper and spring onions.
- Fry gently for 3 minutes.
- Add mushrooms and season with salt and pepper.
- Place kidneys on top of vegetables and add 1/3 of whisky.
- Stir all together and continue to cook 2 more minutes.
- Scrape mixture to side of pan and add another 1/3 of whisky.
- Flame and then add chicken stock.
- Cover pan and simmer 2 minutes.
- Mix arrowroot with a little water and stir into kidney mixture to thicken.
- Remove from heat.
- Place cooked rice on heated platter.
- Make well in center and fill with kidneys.
- Stir in remaining whisky and garnish rice with parsley.
