Pork kidney fricassée

Check out this delicious pork kidney dish by Keith Abela


  • 2 pork kidneys 
  • 1 large onion
  • 100g button mushrooms 
  • 3 cloves garlic
  • 20g butter
  • 1tbsp wholegrain mustard
  • 200ml cream 
  • 2 sprigs thyme
  • salt to taste
  • 10g chopped parsley


  1. Place the pan on a medium heat, once hot add the butter and leave it to melt.
  2. Finely chop the onions and garlic and set aside for later use. Once the butter have melted add the onions and season well with salt, cook this for 3 minutes till the onions have softened.
  3. Once soft add the garlic and cook for a further minute.
  4. Remove the stems off of the mushrooms and cut them into quarters. Add the mushrooms to the pan and cook for 3 minutes.
  5. Cut the kidneys into four equal pieces and remove the fibers located in the middle of the kidneys. Once done season the kidneys with salt.
  6. Place the kidneys into the pan and cook on a high heat for 30 seconds on each side.
  7. Add the thyme, mustard & cream and cook down for 3 minutes. Finish by adding the chopped parsely and mix in well.
  8. Serve immediately.

This recipe first appeared on Gourmet Today, October, 2018.

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