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Stuffed Kidneys




Source of Recipe


BBC Online


Recipe Introduction


Roman


List of Ingredients




8 lambs kidneys.
2 heaped tspn fennel seed (dry roasted in pan).
1 heaped tspn whole pepper corns.
4 oz pine nuts.
1 large handful fresh coriander.
2 tbspn olive oil.
2 tbspn fish sauce.
4 oz pigs caul or large sausage skins

Recipe



Skin the kidney, split in half and remove the fat and fibres. In a mortar, pound the fennel seed with the pepper to a coarse powder. Add this to a food processor with the pine nuts. Add the washed and chopped coriander and process to a uniform consistency. Divide the mixture into 8 and place in the centre of each kidney and close them up. If you have caul use it to wrap the kidneys up to prevent the stuffing coming out. Similarly stuff the kidney inside the sausage skin. Heat the oil and seal the kidneys in a frying pan. Transfer to an oven dish and add the fish sauce. Finish cooking in a medium oven.
Serve as a starter or light snack with crusty bread and a little of the juice.