Kidney flan

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Ready to blind bake with rice

Fried spiced kidneys and the egg mix

Twice now, I've forgotten to put greaseproof paper under the baking beans. Perhaps this picture will remind me next time!

Kidney flan - about this recipe

This tasty flan would work as a starter or a main course and would be great cold on a picnic.

Ingredients

• 350 g (12 oz) Ready rolled shortcrust pastry
• 25 g ( 1 oz) butter
• 1 onion, peeled and chopped
• 1 small clove garlic, peeled and crushed
• 1 bell pepper, de-seeded and chopped into thin slices
• 6 lambs kidneys, trimmed and chopped finely
• 1 teaspoon of sherry vinegar
• 1 tablespoon of freshly chopped parsley
• 3 free range eggs, beaten
• 45 ml (3 tablespoons) of milk
• Sea salt and freshly ground black pepper

Mise en place

1. Pre-heat the oven to 200° C (400° F - Gas 6)

Method

1. Roll the pastry and use it to line a greased 20 cm (8") flan tray, a pastry mat is a useful aid for this.
2. Bake blind at 200° C (400° F - Gas 6) for 10 minutes
3. Beat the eggs and the milk and season to taste with salt and pepper
4. Melt the butter in a frying pan or wok and gently fry the onions and garlic until soft, about 5 minutes
5. Add the chopped kidneys and fry for 4 minutes, stirring all the time
6. Season with pepper and then deglaze the pan with a teaspoon of sherry vinegar
7. Mix the chopped parsley into the kidney mixture
8. Fill the flan with the kidney mixture
9. Pour the beaten eggs over the kidneys
10. Reduce the heat of the oven to 180° C (350° F - Gas 4)
11. Bake for a further 40 minutes

Serving suggestions

Serve hot or cold

Chef's note

In the photographs, I also added parsley to the egg mixture, but when poured into the kidneys, it was way too much parsley (which would then probably have burnt) so I removed it from the egg mixture before baking.