Sat, 16 June 2018
It's Bloomsday so we're making a traditional Bloomsday breakfast of kidneys.
Lamb's Kidneys in Marsala Cream Sauce
(serves 2)
Ingredients:
2 slices brioche bread
Olive oil
6 lambs' kidneys
70ml Marsala
200ml cream
1 tspn Dijon mustard
2 tspn chopped flat leaf parsley
Salt and pepper
Method:
To prepare the kidneys: remove the membrane and, using a sharp knife, slice in half down the middle. Snip out the white core with a scissors. Rinse, pat dry and season with salt and pepper.
Lightly coat a frying pan with olive oil and put it on a medium heat.
When the oil is hot add the kidneys to the pan.
Put the brioche on to toast, bearing in mind that because it's enriched it toasts more quickly than normal bread.
Brown the kidneys, making sure they get colour all over.
Add the Marsala to the pan be careful, the alcohol will catch fire!
When the alcohol has burned off, add the cream to the pan and stir in the mustard. The sauce will thicken slightly after just a couple of minutes. Add the herbs and adjust the seasoning.
Place one slice of toast on each plate and top with the kidneys and the creamy sauce and serve immediately.
RECIPE 2:
Mushrooms on Toast
(serves 2)
Ingredients:
80ml olive oil
2 tspn chopped tarragon
3 plum tomatoes, quartered
Salt and pepper
250g Paris Brown mushrooms
1/4 deseeded chili, finely chopped
125ml creme fraiche
2 slices brioche bread
2 dspn tomato relish
Method:
Gently heat the olive oil in a pan. Add the tarragon and the mushrooms and toss gently. Set aside. Leave the mushrooms to marinate in the tarragon infused oil for at least an hour or up to overnight in the fridge.
Place the quartered tomatoes on a baking tray, season and drizzle with a little olive oil. Roast at 160C until just beginning to soften. Set aside.
Add the chili to the creme fraiche, mix well to ensure the chili is spread evenly. Set aside.
Heat a frying pan until hot. Shaking off any excess oil add the mushrooms to the hot pan and fry for a few minutes. Then add the tomatoes and continue to fry.
Toast the brioche and place one slice on each plate. Spread a spoon of tomato relish on each slice.
Add the spinach to the mushroom and mix together until the spinach is wilted. Divide the mixture between the two slices of bread, top with a dollop of the chili creme fraiche and serve.
