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Lambs’ kidneys with samphire on toast
- Prep time:
- 15 mins
- Cook time:
- 15 mins
- Serves:
- 2
Don’t settle for the same old pre-packed lunches when you’re pushed for time – Richard Corrigan uses spectacular ingredients in a simple way
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Ingredients
- dash of Olive oil
- 4 lamb's kidneys, trimmed of any membrane and core removed
- 4 slices bread, from a bloomer loaf
- 200g Samphire, (available from farmers’ markets and gourmet shops)
- 50g Butter
- 1 tsp ground Turmeric
- 1 tsp ground Coriander
- 1 tsp ground Cinnamon
- 1 tsp Cloves
- 1 tsp Green cardamom, pods
- 1 red chilli, chopped
- 1 Bay leaves
Method
1. Heat the olive oil in a frying pan and fry the lambs’ kidneys for 2 minutes.2. While the lambs’ kidneys are cooking, toast the bread in a toaster or under a hot grill.
3. Blanch the samphire in a pan of boiling, salted water for 2-3 minutes, or until tender. Drain well in a colander, stir in half of the butter and keep warm.
4. Stir the remaining butter into the pan with the kidneys and turn the kidneys over. Add the ground turmeric, coriander, cinnamon, cloves, cardamom, red chilli and bay leaf. Stir well and cook for a few more minutes.
5. Serve the samphire on toast, topped with the kidneys. Discard any whole spices and then pour the pan juices on top.
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