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Receta Pan Roasted Lamb Kidney With Pan Roasted Shallots
by Global Cookbook

Pan Roasted Lamb Kidney With Pan Roasted Shallots
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Ingredientes

  • 8 x 50 g lamb, kidneys
  • 12 x French shallot, peeled
  • 2 Tbsp. honey
  • 2 tsp dry mustard
  • 5 ounce champagne vinegar
  • 1 c. Caliterra Sauvignon Blanc white wine
  • 1 lt veal stock
  • 2 1/2 ounce minced chives
  • 2 Tbsp. extra virgin olive oil, for cooking
  • 2 Tbsp. butter, for cooking
  •     salt
  •     black pepper

Direcciones

  1. Put the extra virgin olive oil and the butter in a roasting pan over a high heat. Season the kidneys and add in them to the pan to sear on one side, then flip. Remove the kidneys; add in the shallots, the honey and the dry mustard. Reduce the heat to medium and cook for a minute. Deglaze the pan with the champagne vinegar, the white wine and the veal stock. Cook the shallots till soft, about 3 min. Add in the minced chives. Replace the kidneys in the sauce and reheat.
  2. Serve the kidneys with potato rosti.