Stuffed Kidneys
reprinted from The Classical Cookbook by Andrew Dalby and Sally Grainger

8 lambs kidneys
2 heaped tspn fennel seed (dry roasted in pan)
1 heaped tspn whole pepper corns
4 oz (1 cup) pine nuts
1 large handful fresh coriander
2 tbspn olive oil
2 tbspn fish sauce
4 oz pigs caul (optional)

Skin the kidney, split in half and remove the fat and fibres.

In a mortar, pound the fennel seed with the pepper to a coarse powder. Add this to a food processor with the pine nuts. Add the washed and chopped coriander and process to a uniform consistency.

Divide the mixture into 8 and place in the centre of each kidney and close them up. If you have caul use it to wrap the kidneys up to prevent the stuffing coming out. Otherwise sew up with a little cotton thread or secure with a cocktail stick.

Heat the oil and seal the kidneys in a frying pan. Transfer to an oven dish and add the fish sauce. Finish cooking in a medium oven. Serve as a starter or light snack with crusty bread and a little of the juice.

Serves 4