Butter-seared fresh kidneys and mushrooms in a tomato and port sauce on hot toasted crunchy bread is just the thing for an autumn brunch.

Ingredients

• 6-8 lamb kidneys
• 400 grams mushrooms, sliced (see cook’s tip)
• 50 grams butter
• 3 tablespoons flour
• 3-4 teaspoons prepared mustard (Dijon is nice here)
• ¾ teaspoon curry powder
• 1½ - 2 cups beef stock
• ¼ cup port
• 1 tblsp tomato paste
• 6 sundried tomatoes, sliced

Method

1. Halve the kidneys and cut away the core. Slice thinly.
2. Heat half the butter in a frying pan and cook mushrooms until golden, set aside. Add the remaining butter and when hot add the sliced kidneys. As you put them in spread them quite evenly but do not stir. (Note: if the pan and butter are not really hot when the kidneys are added they will stew, not brown.)
3. Let the kidneys cook in the butter for 30 seconds. Toss to quickly cook the other side but no longer than 2 minutes or they will be tough. Lift the kidneys out and set aside.
4. Add the flour and curry powder to the pan and stir well. Gradually add in the beef stock and port, sundried tomatoes and tomato paste and stir to make a smooth sauce. Return the mushrooms and kidneys and simmer for 1-2 minutes. Season with salt and pepper.
5. Serve over toasted foccacia ciabatta or French bread, sprinkled with chopped fresh herbs.

Cooks Tips

- Use a mix of mushrooms such as Swiss Brown, portobello, shiitake and button mushrooms.