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60+ Minutes |
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Cooked by: Chef / Last Modified: 8/6/2008 / Number of Servings: 4 |
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Directions: The quantities for the pistachio butter make more than you will use for
this dish but keep the leftovers in the freezer for instant pizazz on a
simple steak.
In a dry frying pan, lightly roast until fragrant 100 g pistachio nut
kernels. Stir or shake frequently to ensure they do not burn. Transfer to a
food processor and add 40 g butter and 3 cloves garlic, crushed. Process to
a smooth paste, transfer to a piece of foil and form into a roll. Wrap in
foil and refrig- erate until needed.
Make a spice salt mixture by mixing 1 teaspoon salt with a pinch each of
ground cumin, ground coriander, ground nutmeg, black pepper and paprika.
Skin and core 12 kidneys and thread the halves lengthways on 8 skewers, 3
halves to a skewer, to keep them open and flat. Brush with oil. Heat a
grill to maximum heat and grill the skew- ers close to the heat for about a
minute on each side.
Dust the kidneys with spiced salt on both sides and grill them for a
further minute on each side or until browned but still succulent. Remove
kidneys from the skewers to warmed plates, six halves per person, and on
each half(place as much pistachio butter as it will hold. Serve
immediately.
| Ingredients:
100 Gram(s) Pistachio nuts
40 Gram(s) Butter
3 Cloves garlic
1 Teaspoon(s) Salt
1 Pinch(s) Ground cumin
1 Pinch(s) Ground coriander
1 Pinch(s) Ground nutmeg
1 Pinch(s) Black pepper
1 Pinch(s) Paprika
12 Beef kidneys |
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