Recipe for Peppered Kidneys with Cream and Coriander 
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Yield:
3
Ingredients:
Amount Ingredient
500 gm lambs kidneys
3 tbl olive oil
2 tsp paprika
freshly grated nutmeg
5 tbl creme fraiche or double cream salt and freshly ground black pepper
2 tbl coriander leaves roughly torn lime wedges to garnish
Instructions:
Instructions: Core and chop the kidneys.

Heat the oil in a large frying pan on the boiling plateadd the kidneys and cook quickly until browned on all sides. Transfer to the simmering plate then add the paprika and nutmeg.

Continue to cook for 4 to 5 minutes.

Stir the cream into the pan and heat gently while adding salt and pepper to taste.

Stir in the coriander leaves then serve the kidneys immediately perhaps with a wedge of lime to squeeze over them with rice or noodles.

I love kidneys and I like thern cooked so that they are still just slightly pink in the centre. To achieve the required results I cook this dish on top of the aga so that I can see exactly what is happening. The amount of paprika you use will depend on the strength of the pepper.

Serves 3

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