this months recipes

Really Garlcky Lambs’ Kidneys
04 October 2004

Many thanks to John P Berry for this recipe.

Serves 4



12 lambs’ kidneys

1 onion

2 bulbs of Really Garlicky garlic

A knob of butter

olive oil

100ml soured cream

1 wineglass of Marsala wine or sweet sherry

black pepper





Finely chop the onion and the bulbs of Really Garlicky garlic. Core and slice the lambs’ kidneys. Fry slowly together in butter and olive oil for 5 minutes. Add the Marsala wine or sweet sherry. Reduce for a further 5 minutes. Add the soured cream and a few twists of black pepper. Serve on a bed of Basmati rice.

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