Ingredients
- lamb's kidneys, halved, white tubes snipped out
- flour
- bacon fat
Method
- Cut the kidneys in half and snip out all the little white tubes.
- Dip the kidneys in a bit of flour.
- Fry in hot bacon fat until a nice golden brown. The softer they are to the touch the pinker they'll be inside, so finish them as you like.
Notes
We always try and have a bit of 'kidley'. It's good for you. Always use lamb's kidney. Don't forget to cut them in half and snip out all the little white tubes. The softer they are to the touch the pinker they'll be inside. Finish them as you like.