Page title and description
Soups & stews
Kidneys with beetroot
Ingredients
- 8 lamb kidneys
- 1 tbsp sunflower oil
- 50g butter
- 4 shallots, finely chopped
- 1 cooked beetroot, peeled and cut into 5mm batons
- 4 tbsp dry white wine
- 120ml chicken or veal stock
- 120ml double cream
- 2 tbsp wholegrain mustard
- salt and pepper
Method
Prep time:
10 min
PT10M
Cooking time:
35 min
PT35M
-
Step 1
Trim the kidneys and cut in half horizontally. Remove core. Heat the oil and half the butter in a wide frying-pan until the butter is foaming. Add the kidneys and sauté until just done. Set them aside and pour any excess fat off from the pan. -
Step 2
Add the remaining butter to the same pan and cook the shallots gently until translucent. Add the beetroot and the white wine and boil until the wine is completely evaporated, leaving just moist beetroot. -
Step 3
Quickly add the stock and boil until reduced by half. Then add the cream and boil until the sauce coats the back of a spoon. Whisk in the mustard and return the kidneys to the pan. Warm through gently, seasoning with salt and pepper, and serve immediately.
