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Devilled Kidneys On Parsnip Puree

8 Lambs kidneys
30 g Butter
3 ts Grain mustard
2 ts Tomato puree
1 ts Soy sauce
2 ts Worcestershire sauce
2 tb Red wine
1 tb Red wine vinegar
Salt and freshly ground black pepper
1 tb Freshly chopped parsley/chives to garnish

Parsnip Puree:
250 g Potatoes; peeled and cut into pieces
750 g Parsnips; peeled and cut into pieces
Salt to taste
55 g Unsalted butter
Grated fresh nutmeg
3 tb Double cream

Boil potatoes and parsnips in two separate pans of salted water until cooked through. Drain well. Mash potatoes and parsnips by hand - do not use blender or food processor as this spoils the texture. Add 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 sauté the kidneys for 1 minute each side. Add the wine and wine vinegar and deglaze the pan, scraping up all the meaty juices. Reduce by half.

Add the puree, the mustard and the soy and Worcester sauces and stir well to amalgamate, cooking for a further two or three minutes.

The kidneys should be just pink. Season and check the flavour. Add a pinch of sugar if necessary and, if you like, a little more Worcester sauce.

Serve the kidneys on the parsnip puree with the sauce poured round.

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