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Food and Drink

Published on May 21st, 2013 | by The Town Crier


Lambs Kidney & Bacon on Toasted Sour Dough with mustard cream

Serves 4

4 lambs Kidneys, sliced and deveined

2 slices smoked back bacon, cut into strips

50g butter

4 eggs

50ml white wine vinegar

4 spring onions

1 small loaf of sour dough bread

100ml double cream

100ml reduced chicken stock

1 tablespoon English mustard

Poaching the eggs in advance

Have a bowl full of ice water on the side ready. Add the 100ml of white wine vinegar to 500ml water and bring to a rapid boil. Drop the eggs in one at a time, turn the water down to a simmer and leave to cook for 3 minutes. Now fish the eggs out and plunge into the iced water and allow to cool for at least 10 minutes. Remove from the water and set aside.

The rest of the dish

Heat a heavy bottomed frying pan until very hot. Add about 3 tablespoons of vegetable or sunflower oil to the pan, then add the kidneys and the bacon strips and cook until well coloured (this should take about 1 minute on each side) then add the spring onion, butter, jus, double cream & mustard. Once this has all come to the boil, cook for just 2 minutes, then remove from the heat and allow to cool for 5 minutes. You are in effect resting the meat, but the juices will run out into the sauce so that when you reheat the kidneys they will suck up the pan juices. Now toast 4 slices of sour dough bread, reheat the eggs for 2 minutes in boiling water and check the kidneys for heat; they may just need to be brought back to a simmer. Finally put the kidney and bacon mix on the toast, top with the poached egg and serve.

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