FOOD
| SUNDAY • 5 JANUARY 2020
12
maltatoday
Pork kidney fricassée
Ingredients Method
• 2 pork kidneys
• 1 large onion
• 100g button mushrooms
• 3 cloves garlic
• 20g butter
• 1tbsp wholegrain mustard
• 200ml cream
• 2 sprigs thyme
• salt to taste
• 10g chopped parsley
1. Place the pan on a medium heat,
once hot add the butter and leave
it to melt.
2. Finely chop the onions and garlic
and set aside for later use. Once
the butter has melted add the
onions and season well with salt,
cook this for 3 minutes till the
onions have softened.
3. Once soft add the garlic and cook
for a further minute.
4. Remove the stems off of the mush-
rooms and cut them into quarters.
Add the mushrooms to the pan
and cook for 3 minutes.
5. Cut the kidneys into four equal
pieces and remove the fibers lo-
cated in the middle of the kidneys.
Once done season the kidneys
with salt.
6. Place the kidneys into the pan and
cook on a high heat for 30 seconds
on each side.
7. Add the thyme, mustard & cream
and cook down for 3 minutes. Fin-
ish by adding the chopped parsely
and mix in well.
8. Serve immediately.
Keith Abela
