Yorky
RIP 21/01/2024
- Joined
- 3 Oct 2016
- Local time
- 7:32 PM
- Messages
- 16,220
Ingredients
350gm Pig’s kidley
Salt and pepper
1 tblsp Vegetable oil
1 pat Butter
1 small Onion finely chopped
3 cloves Garlic, minced
3 splashes of vinegar
3 tsp Mustard
100 gm Yoghurt
Juice from 1 lime
Method.
Trim the kidley by removing the gristle and cut the remainder into bite size slices and season.
Heat the oil in a wok and stir fry the kidley for about 2 minutes. Add the butter and continue to stir fry for another 2 minutes. Remove the kidley with a slotted spoon and keep aside.
Stir fry the onions/garlic in the same oil until soft (around 4 minutes). Add the vinegar and stir fry for a further 2 minutes. Prepare the mustard, add to the wok and then stir in the yoghurt a little at a time. Add the lime juice and cook for a further minute and then return the kidley to the wok. Stir well, cover and simmer for 5 minutes.
350gm Pig’s kidley
Salt and pepper
1 tblsp Vegetable oil
1 pat Butter
1 small Onion finely chopped
3 cloves Garlic, minced
3 splashes of vinegar
3 tsp Mustard
100 gm Yoghurt
Juice from 1 lime
Method.
Trim the kidley by removing the gristle and cut the remainder into bite size slices and season.
Heat the oil in a wok and stir fry the kidley for about 2 minutes. Add the butter and continue to stir fry for another 2 minutes. Remove the kidley with a slotted spoon and keep aside.
Stir fry the onions/garlic in the same oil until soft (around 4 minutes). Add the vinegar and stir fry for a further 2 minutes. Prepare the mustard, add to the wok and then stir in the yoghurt a little at a time. Add the lime juice and cook for a further minute and then return the kidley to the wok. Stir well, cover and simmer for 5 minutes.
