Spicy kidney flan

Spicy kidney flan

Servings:	Serves 2 as a main or 4 as a starter
Calories per serving:	1591
Ready in:	1 hour 5 minutes
Prep. time:	10 minutes
Cook time:	55 minutes
Difficulty:
Recipe author:	Chef
First published:	17th January 2013

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

Ingredients

Printable 🖨 shopping 🛒 list & 👩‍🍳 method for this recipe

350 g (12 oz) Ready rolled shortcrust pastry
25 g ( 1 oz) butter
1 onion, peeled and chopped
1 small clove Garlic
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
A few good dashes of Louisiana hot pepper sauce or Tabasco sauce
3 free range eggs, beaten
45 ml (3 tablespoons) of milk
Sea salt and freshly ground black pepper

Mise en place

Preheat the oven to 200° C (400° F - Gas 6)

Method

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