Ingredients

Method

For the creamed potato
• 4 medium-sized potatoes
• ½ cup cream
• 2 T butter
• sea salt and freshly ground black pepper
For the pan-fried kidneys
• 2 cloves garlic, chopped
• 2 T olive oil
• 12 lamb kidneys
• 2 T sherry
• 2 t Worcester sauce
• 2 T beef stock
For the gremolata
• 2 cloves garlic, roughly chopped
• 2 T thyme
• 2 T olive oil

Method

Ingredients

To make the creamed potato: In a saucepan over a medium to high heat, boil the potatoes until soft. Drain, then pass through a sieve to create a creamy mash. Add the cream and butter and mix until smooth. Season to taste.

To prepare the kidneys: In a frying pan over a high heat, sauté the garlic in the olive oil until fragrant and golden. Add the kidneys and brown on both sides. Deglaze the pan with the sherry, Worcester sauce and beef stock. Cook to reduce the liquid by half. Remove from the heat and allow to rest.

To make the gremolata: Combine the garlic, lemon peel and thyme and mix well. Heat the oil in a small pan and quickly fry the mixture until crisp and fragrant.

To serve: Ladle spoonfuls of the mashed potato onto four serving dishes. Top with the panfried kidneys and add blanched green beans. Sprinkle with the gremolata.

TASTE’s take:

No longer frowned upon as an inferior meal option, affordable cuts of meat – from liver and kidneys to silverside and oxtail – are back on the menu and ready to reign supreme.