Yield: 4 servings
|1 tablespoon||Polyunsaturated oil|
|2 teaspoons||Mustard powder|
|¼ teaspoon||Cayenne pepper|
|A pinch of ground ginger|
|2 teaspoons||Tomato puree|
|2 teaspoons||Worcestershire Sauce|
|2 tablespoons||Medium-dry sherry|
|125 millilitres||Water; (4floz)|
|Freshly ground black pepper|
Cut each kidney in half lengthways and snip out the core with scissors.
Slice the kidneys thinly.
Heat the oil in a non-stick frying-pan, add the kidney and cook over a high heat until browned.
Transfer the kidneys to a plate and set aside. Add the onion to the frying-pan and cook over a medium heat for 5-10 minutes or until golden and translucent.
Add the mustard powder, paprika, Cayenne and ginger and cook for 2 minutes, then add the tomato puree, Worcestershire sauce, sherry and water, season with pepper and simmer for 5 minutes.
Return the kidneys to the pan and cook for a further 5 minutes. Serve with plenty of brown rice and steamed broccoli.
Converted by MC_Buster.
Converted by MM_Buster v2.0l.