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The Caterer

Kidney and Oyster Beignets

11 September 2006
Kidney and Oyster Beignets

INGREDIENTS

(Serves six)

240g self-raising flour
20g salt
400ml ice-cold water
20g parsley chopped
20g sun-dried tomato finely diced
6 medium-sized oysters
Flour
3 lambs' kidneys halved and trimmed

METHOD

Sift flour and salt whisk in water and divide batter into two. Add parsley to one batch and sun-dried tomato to the other. Pat the oysters with a cloth to dry dip them in flour and then sun-dried tomato batter. Deep-fry at 175¼C.

Lightly grill the kidneys dip in flour then parsley batter. Deep-fry at 175¼C.

Serve one of each kind of beignet as a garnish.

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