Breakfast Lamb's Kidneys

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Recipe's preparation

Breakfast lambs' kidneys

1) Slice kidneys in half. Discard white calyx and dice kidney into approx 2 cm pieces.

2) Trim spring onions, discarding about 1/3 of the green tops. Cut white portions into several pieces and put aside. Slice the green portion into rounds and set aside separately.

3) Put peppercorns and fennel into TM bowl and process for 30 seconds, speed 10. (They will only be coarsley ground)

4) Add spring onion pieces and chop 5 seconds, speed 6. Scrape down sides of bowl.

5) Add butter and sauté for 4 minutes, Varoma temperature, speed soft, MC OFF.

6) Add diced kidneys and cook 4 minutes, Varoma temperature, Reverse + speed soft, MC ON

7) Add milk and cook 36 minutes, 90 C, Reverse + speed soft.

Add sliced green tops of spring onions and salt and cook 5 minutes, 90 C, Reverse + speed soft.

9) Mix the cornflour with the water in a cup. Set TM for 2 minutes, 100 C, Reverse + speed 2. Remove the MC and slowly add the cornflour mixture to thicken the kidneys.

10) At the end of the cooking period, remove the lid from the bowl and grate some nutmeg over the dish and stir through. Alternatively, grate over individual serves. Garnish with some chopped parsley (optional).

The cooked kidneys are perfect served on toast for breakfast - or any time! Also nice served with mashed potatoes and "greens". This is a perfect filling for vol au vents.

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