Ingredients:

6 lambs’ kidneys

¼ lb (100gms) lambs liver

1 large onion

1½oz (35gms) butter

1½ fl (35ml) oil

¼ pt (150ml) stock

1 tbsp (15 ml) tomato puree

salt and pepper

For garnish:

¾ (350gms) carrot

1 lb creamed potatoes for piping croutons

1 oz (25gms) freshly grated Parmesan cheese

1. Peel and chop the carrots into rounds and simmer in slightly salted water until tender. Prepare the creamed potato for piping.

2. Peel and chop the onion very finely. Heat the butter and oil in a pan, add the onion and cook until soft and transparent.

3. Halve the kidney, remove skin and core, and cut liver into thin strips. Wash well and dry. Add kidneys to the pan followed by the stock. Then add the liver and simmer gently for a few minutes. Add the tomato puree and season with salt and pepper.

4. Have ready a warmed serving dish. Tip the kidney and liver mixture into the centre. Surround with the cooked carrots and then pipe creamed potato round the edge. Garnish with croutons and sprinkle the finished dish with Parmesan cheese.

BANANA WALNUT CAKE

Ingredients:

125gms (4 oz) butter
¾ cup castor sugar
2 eggs
3 very ripe small bananas
1 tsp vanilla
½ cup chopped walnuts
¾ cup self-raising flour
¾ cup plain flour
1 tsp bicarbonate of soda

Instructions:

1. Have butter and eggs at room temperature.

2. Mash bananas finely with fork (you should have ¾ cup mashed banana).

3. Creamed butter and sugar until light and fluffy. Add eggs one at a time, beating well after each addition.

4. Add banana and vanilla, beat on low speed until well combined. Stir in walnut.

5. Sift flours and soda in two lots. Mix well. Spread mixture into well greased 20 cm (8 inch) ring tin. Bake in moderate oven for 40 minutes or until cooked when tested.

6. Stand few minutes before turning on to wire rack to cool.

 

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