(4-6 portions, 20 minutes)

  • 45 ml olive oil
  • 1 onion, finely chopped
  • 2 cloves of garlic, chopped
  • 400 g kidneys, cleaned
  • 45 ml brandy or sherry
  • 250 ml cream
  • 45 ml parsley, chopped
  • salt and freshly ground black pepper
  • 6 slices bread of your choice
  • 45 ml butter

Heat olive oil in a pan until warm. Add onion and garlic. Fry about 5 minutes or until golden brown. Add kidneys and fry about 5-8 minutes per side, or until golden brown. Add brandy and allow to reduce. Add cream and parsley and reduce heat. Simmer slowly until cream has been reduced by half. Season well with salt and pepper. Heat a griddle pan until sizzling hot. The pan literally must be smoking. Spread butter on both sides of the bread. Grill in pan until crisp and golden. Serve cooked kidneys on bruschetta, topped with sauce.