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Ингредиенты
- 8 x Lambs kidneys
- 30 gm Butter
- 3 tsp Grain mustard
- 2 tsp Tomato puree
- 1 tsp Soy sauce
- 2 tsp Worcestershire sauce
- 2 Tbsp. Red wine
- 1 Tbsp. Red wine vinegar Salt and freshly grnd black pepper
- 1 Tbsp. Freshly minced parsley/chives to garnish
- 250 gm Potatoes, peeled and cut into pcs
- 750 gm Parsnips, peeled and cut into pcs Salt to taste
- 55 gm Unsalted butter Grated fresh nutmeg
- 3 Tbsp. Double cream
Инструкции
- Boil potatoes and parsnips in two separate pans of salted water till cooked through. Drain well. Mash potatoes and parsnips by hand - don't use blender or possibly food processor as this spoils the texture. Add in butter, nutmeg and cream and beat well to make a fluffy puree. Check seasoning and adjust if necessary.
- Skin the kidneys. Slice in half and cut away the central core. Heat the butter in a large frying pan and saute/fry the kidneys for 1 minute each side.
- Add in the wine and wine vinegar and deglaze the pan, scraping up all the meaty juices. Reduce by half.
- Add in the puree, the mustard and the soy and Worcester sauces and stir well to amalgamate, cooking for a further two or possibly three min.
- The kidneys should be just pink. Season and check the flavour. Add in a healthy pinch of sugar if necessary and, if desired, a little more Worcester sauce.
- Serve the kidneys on the parsnip puree with the sauce poured round.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 1030g | |
| Calories 1372 | |
| Calories from Fat 705 | 51% |
| Total Fat 80.37g | 100% |
| Saturated Fat 49.49g | 198% |
| Trans Fat 0.0g | |
| Cholesterol 212mg | 71% |
| Sodium 898mg | 37% |
| Potassium 3482mg | 99% |
| Total Carbs 154.51g | 41% |
| Dietary Fiber 36.2g | 121% |
| Sugars 34.26g | 23% |
| Protein 14.66g | 23% |
