Skewered Kidneys With Pistachio Butter
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Skewered Kidneys With Pistachio Butter
  Pistachio    Butter  
Last updated 6/12/2012 1:23:12 AM. Recipe ID 56167. Report a problem with this recipe.
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      Title: Skewered kidneys with pistachio butter
 Categories: Meats
      Yield: 4 Servings
 
           Stephen Ceideburg
    100 g  Pistachio nuts
     40 g  Butter
      3    Cloves garlic
      1 ts Salt
      1 pn Ground cumin
      1 pn Ground coriander
      1 pn Ground nutmeg
      1 pn Black pepper
      1 pn Paprika
     12    Beef kidneys
 
  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.
  
  Posted by Stephen Ceideburg
  
  From an article by Meryl Constance in The Sydney Morning Herald,
  6/22/93. Courtesy Mark Herron.
 




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Recipe ID 56167 (Apr 03, 2005)

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