Pan-fried lamb’s kidneys bourguignon

Pan-fried lamb’s kidneys bourguignon

By
From
Leiths How to Cook
Serves
4
Photographer
Peter Cassidy

Ingredients

Quantity Ingredient
6 lamb’s kidneys
300ml red wine, (ideally Burgundy)
12 button onions
30g butter
1 garlic clove
60g fatty bacon
100g button mushrooms
1/4 bunch flat-leaf parsley
300ml Brown chicken and veal stock
1/2 celery stick, tied together with 1 bay leaf and 1 sprig each of thyme and parsley
2 teaspoons butter, softened and mixed with 2 teaspoons flour (beurre manie), if needed
20g clarified butter
4 slices sourdough bread
salt
freshly ground black pepper

Method

  1. Prepare the kidneys. Pour the wine into a saucepan and reduce by at least two-thirds over a medium heat.
  2. Meanwhile, to peel the onions, blanch them in boiling water for 30 seconds, then remove, cool and peel off the skins. Dry them well.
  3. Heat half the butter in a lidded frying pan until foaming and brown the onions well all over. Turn the heat to low, cover and cook gently until tender and soft.
  4. Peel and crush the garlic; derind the bacon and cut into lardons; wipe the mushrooms; halve or quarter these if large. Coarsely chop enough parsley leaves to give you 1 tablespoon.
  5. Once the onions are soft, add the garlic and cook for 1 minute. Add the reduced wine, the stock and bouquet garni (the celery bundle), and bring to the boil. Transfer to the saucepan (used to reduce the wine) and simmer gently over a low heat for 15 minutes.
  6. Meanwhile, wipe out the frying pan with kitchen paper, add the remaining butter and place over a medium heat. Fry the lardons and mushrooms until golden, then remove from the pan and set aside. Wipe out the pan again.
  7. Check the concentration of the sauce and thicken to a syrupy consistency, if necessary, with a little beurre manié (the butter and flour mixture).
  8. Add the clarified butter to the frying pan over a medium heat, season the kidneys and pan-fry them for 2–3 minutes on each side, leaving them still rare in the centre. Remove them to a sieve to drain off the bitter juices, then return them to the frying pan, add the sauce, lardons and mushrooms and heat through. Remove the bouquet garni. Taste and adjust the seasoning.
  9. Meanwhile, lightly toast the bread and place a slice on each of 4 plates. Divide the kidneys, lardons and mushrooms between the plates and pour over the sauce. Sprinkle over some parsley and serve.
Tags:
Leiths School of food and wine
cookery course
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