Lamb's kidneys with Bramley Apple Mash

"You may not think that apple and kidneys are a good match but in France you quite often see kidney dishes with apples and calvados on menus. The kind of sweet and sourness of the apples cuts through the richness of the kidneys and forms a harmonious partnership.”"

	Preparation time: 10 mins
	Cooking time: 15 mins
	Serves: 4

Ingrediants

10 lamb’s kidneys
Vegetable oil for frying
A couple good knobs of butter
Salt and freshly ground black pepper

For the apple mash
2 Bramley apples, peeled, cored and roughly chopped
1tbls caster sugar
2-3tbls Kingston black apple aperitif
A couple good knobs of butter

1. First make the apple mash: put the apples into a heavy saucepan with half the sugar and a knob of butter and cook on a medium heat, stirring every so often until the apple is pureed. You can give it a bit of a whisk every so often if you wish or just blend it in a food processor. Add the Kingston black and heat for a couple more minutes and add the rest of the butter. It needs to have a kind of sweet and sour taste and you can add a little more sugar to taste if you wish.

2. Cut the kidneys in half straight down the middle, removing any sinew as you are cutting. Heat a little vegetable oil in a heavy frying pan and season the kidneys. Fry the kidneys for about 4-5 minutes, adding the butter half way through cooking and keeping them nice and pink.

3. To serve spoon the hot apple puree onto plates and arrange the kidneys on top.

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