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Receta Devilled Kidneys On Parsnip Puree

by Global Cookbook

Ingredientes

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

Direcciones

1. 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.
2. 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.
3. Add in the wine and wine vinegar and deglaze the pan, scraping up all the meaty juices. Reduce by half.
4. 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.
5. 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.
6. Serve the kidneys on the parsnip puree with the sauce poured round.

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