Kidneys With Hot Kebab Sauce

450 g/1 lb lambs' kidneys, skinned, trimmed of
fat and cored
juice of 1 orange
juice of 1 lemon
salt
freshly ground black pepper
2 red peppers, cored and &seeded
2 green or red chillies, deseeded and finely
chopped
150 m I/1/4 pint veal stock
1 tablespoon tomato purCe
100 g/4 oz lean smoked bacon, derinded and cut into strips

Cut the kidneys into bite-sized pieces. Lay its a dish with the orange and lemon juice, salt and pepper. Marinate for 2 hours.

Roughly chop one and a half peppers and cut the remaining half pepper into fine strips for the garnish. Place the roughly chopped red pepper pieces, chilli, stock, tomato purée and three- quarters of the bacon strips into a saucepan. Stir in all of the marinade. Bring to the boil. Arrange the k idneys on a piece of wet greaseproof paper its a steamer. Cover with a tight-fitting lid and steam over the pepper mixture for 7 minutes. Grill the remaining bacon strips for garnish.

Arrange the kidneys on 4 warmed plates and keep warm. Work the pepper mixture its a blender or food processor until smooth. Taste and adjust seasoning if necessary. Spoon the sauce over the kidneys, decorate with the reserved thin strips of red pepper and cooked bacon. Serve at once.

SLRVES 4