Thinly sliced lamb kidneys are quickly cooked in a pan with mustard and vinegar for this classic British breakfast dish. Using little fat keeps it low in calories, while its sharp, spicy flavor brings something different to the breakfast table.
Halve the lamb kidneys, remove the white membrane and tough center, then slice thinly.
Soak the sliced kidneys in water with vinegar for 1 hour to reduce their strong smell.
Drain and pat dry. Cook in the butter over high heat for 4 minutes, turning the slices.
Add the mustard, black pepper and salt and cook for another 2 minutes, stirring. Serve hot.
Cook the kidneys briefly over high heat; prolonged cooking makes them tough. Allergens: contains milk and dairy products.
Böbreği bir saat yerine iki saat sirkeli suda bekletsem koku daha mı az kalır, yoksa doku fazla mı yumuşar? Dört dakikalık pişirme süresi bende tam kıvamında sonuç verdi.
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