Made by thinly slicing lamb kidneys and quickly pan-searing them with mustard and vinegar, this classic English breakfast dish stays low in calories thanks to its light use of fat. Its sharp, spiced flavour brings something different to the breakfast table.
Halve the lamb kidneys, trim off the white membrane and firm core, then slice them thinly.
Soak the sliced kidneys in vinegar water for 1 hour; this reduces the sharp smell.
Drain and pat the kidney slices dry, then sear them in butter over high heat for 4 minutes, turning them as they cook.
Stir in the mustard, black pepper and salt, cook for 2 more minutes, and serve hot.
Cook the kidneys briefly over high heat; overcooking will make them tough. Allergens: contains milk and dairy.
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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