Kidney and Chestnuts On Skewers Recipes

Ingredients :

8 lamb's kidneys

8 fairly long rashers of green streaky bacon

16 cooked chestnuts, as large as possible

25 g butter, melted

buttered rice for serving

1. Skin kidneys then cut in half and remove cores.
2. Cut each half into 2 pieces.
3. Halve bacon rashers and wrap round chestnuts.
4. Thread kidney quarters and bacon covered chestnuts alternately on to 4 skewers.
5. Stand in greased grill pan and brush with melted butter or margarine.
6. Grill 3 minutes.
7. Turn over and brush with more butter.
8. Grill a further 3 minutes.
9. Serve hot with rice.

Very popular with family and friends, this is an unusual way of presenting both kidneys and chestnuts.

Serves 4

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