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KIDNEYS STUFFED ONIONS

Six 175 g (6 oz) onions, skinned


6 lamb’s kidneys, washed, skinned and cored

150 ml red wine

60 ml Beef Stock

15 ml (1 tbsp) wine vinegar

5 ml (1 level tsp) sugar

75 g (3 oz) seedless raisins

salt and pepper

chopped fresh parsley, to garnish


  1. Blanch the onions in boiling water for 10 minutes. Run under cold water to cool.

  2. Remove the centre from the onions to give a cavity large enough to fit the kidneys. Ease the kidneys into the onions, then arrange them upright in a casserole.

  3. Pour over the wine, stock and vinegar, add the sugar and raisins and season well. Cover the casserole tightly and cook in the oven at 180°C mark 4 for about 45 minutes.

  4. Serve garnished with chopped parsley.
    Serves 6


KIDNEYS STUFFED ONIONS

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