Anodyne
Sunday, December 02, 2007
 

Dinner, largely improvised with a copy of Hugh Fearnley-Whittingstall's 500-page River Cottage Meat Book in hand:

Olive oil in pan. Hot. 4 organic lamb kidneys quartered, tough white centers removed. Into pan. Salt (handful), cracked black pepper (lots). Quick toss. Cider (organic). Splash of white balsamic vinegar. Tablespoon of honey. Tablespoon of mustard powder. Cayanne pepper flakes (lots). Stir with wooden spoon until sauce cooks up thick and glossy. Tablespoon of cream. One last stir, pour onto plate. Pepper. Serve with whole wheat pita bread, to mop up excess sauce.

Lots of snow here, cats peering out through the blinds.
- posted by cjb @ 10:44 AM


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