Pigs kidneys in a cider and mustard sauce recipe

  • Serves 4 as a starter
  • 15mins to prepare and 15mins to cook
  • 290 calories / serving
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Pigs Kidneys

Preheat a frying pan and add the oil.

Sauté the onion for 3-4 minutes, until soft, but not coloured. Add the kidney and continue to sauté for 3-4 minutes over a gentle heat. Add the butter to the pan, melt and stir through the flour, allow this to cook for 1-2 minutes over a medium/low heat.

Add the cider and continue to cook for 1 minute, stirring continuously. Add the cream and mustard and cook for another minute on a medium/low heat.

Season and serve spooned over warm toast, garnish with the parsley.

For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.

  • Ingredients

  • 2 pig's kidneys approx 375g, halved lengthwise, cored and diced into 3cm pieces. Rinse and dry with kitchen paper
  • 1tbsp vegetable oil
  • 1 medium onion, peeled and finely chopped
  • 1 clove garlic, crushed
  • For the sauce

  • 40g butter
  • 1tbsp plain flour
  • 75ml cider
  • 75ml single cream
  • 1tbsp wholegrain mustard
  • salt
  • ground black pepper
  • To serve

  • 4 slices toast
  • 1tbsp curly parsley, finely chopped
  • Energy 1215kj 290kcal 14%
  • Fat 15g 21%
  • Saturates 7g 35%
  • Sugars 4g 4%
  • Salt 1.1g 18%

of the reference intake
Carbohydrate 21g Protein 18.9g Fibre 1.7g


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