Recipe: Pork Kidneys with Mustard Sauce - Recette: Rognons de Porc à la Moutarde
A while ago I bought a cookbook that caught my attention at the bookstore but which I haven’t used so much since then: Irish Food & Cooking by Biddy White Lennon and Georgina Campbell: a fascinating introduction on the history and folklore of traditional Irish food and cooking, a comprehensive guide to Irish ingredients and over 150 recipes, all illustrated with very nice pictures. I just love this book!
For the first recipe of the week, I’ve chosen something that I hadn’t had in a very long time: kidneys. My Mom cooks them quite often, especially when I go back home since she knows that I love them. However, I don’t tend to cook them myself. So when I saw the recipe, I was immediately thrilled, and so was Nicolas as he also likes kidneys.
The original recipe was lamb’s kidneys but unfortunately my butcher didn’t have any. So I bought pork’s kidneys instead. I assume the “Irish-ness” of the recipe was then decreased but it still tasted delicious! Besides, I never had them with a mustard sauce and was pleasantly surprised.
Pork’s Kidneys with Mustard Sauce
Serves 2 - Ready in 30 minutes
Ingredients
- 2 pork’s kidneys
- 2 tbsp Dijon mustard
- 3 tbsp single cream
- 25cl white wine
- knob of butter
- salt & pepper
Preparation
Skin the kidneys and slice them horizontally. Remove the cores and cut them into chunks. Put them in sieve and pour boiling water over them twice.
Heat a little butter in a frying pan. Gently cook the kidneys in it until cooked as you like them (I would say about 5 minutes). Remove the kidneys from the pan and keep warm.
In the same pan, add the mustard and white wine. Simmer to reduce, then add enough cream to make a smooth sauce.
Return the kidneys to their sauce and reheat gently, without cooking any further.
Serve garnished with parsley and rice.
Bon Appétit!
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Rognons de Porc à la Moutarde
Pour 2 personnes - Prêt en 30 minutes
Ingrédients
- 2 rognons de porc
- 2 cs moutarde de Dijon
- 3 cs crème liquide
- 25cl vin blanc
- noisette de beurre
- sel & poivre
Préparation
Tout d’abord, retirez la petite membrane sur le rognon. A l’aide d’un couteau bien tranchant retirez le centre, puis coupez le rognon en 2 dans la longueur et retirez avec application tous les nerfs (c’est à dire tout ce que qui est blanc). Coupés-les enfin en gros cubes de 3 à 4 cm de côté.
Faites fondre le beurre dans une sauteuse puis faites cuire les rognons à feu moyen pendant environ 5 minutes, selon la cuisson que vous souhaitez.
Lorsqu’ils sont cuits, retirez-les de la sauteuse et mettez-les de côté.
Dans la même sauteuse, versez le vin blanc et ajoutez la moutarde. Faites réduire. Ajoutez ensuite la crème jusqu’à obtenir une sauce onctueuse.
Remettez les rognons dans la poêle et faites-les chauffer à feu doux, afin de ne pas les cuire.
Servez avec quelques brins de persil et du riz.
Bon Appétit !
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