Ingredients
- 1 tbsp
olive oil - 25g/1oz
butter - 175g/6oz smoked streaky bacon
lardons - 125g/4½oz baby
onions, blanched - 500g/1lb 2oz calves’
kidneys, cleaned, trimmed and cut into small pieces - 4 tbsp
Madeira wine - 4 tbsp
sherry - 110ml/4fl oz
beef stock - 75ml/3fl oz
double cream - salt and freshly ground
black pepper - 3 tbsp chopped fresh flatleaf
parsley - 8 thick slices
sourdough bread - 1 tsp
Dijon mustard - 1 tbsp
white wine vinegar - 3 tbsp extra virgin
olive oil - 110g/4oz mixed
salad leaves
Preparation method
Heat the olive oil and butter in a frying pan until foaming, then fry the bacon for 2-3 minutes, or until golden-brown. Add the baby onions and cook for 1-2 minutes, or until softened.
Add the kidneys and cook for 1-2 minutes, or until golden-brown all over. Add the Madeira and sherry to the pan and carefully tip the pan towards the flame of the hob, so that the alcohol catches alight (NB: keep clothing and fabric well clear of the flame). When the flame has gone out, cook until the alcohol has reduced in volume by half.
Add the beef stock to the pan and simmer for 3-4 minutes, or until the kidneys are cooked through. Stir in the cream and cook for 1-2 minutes to warm through, then season, to taste, with salt and freshly ground black pepper. Stir in the parsley. Set aside and keep warm.
Heat a griddle pan until hot, then add the slices of sourdough and toast for 1-2 minutes on both sides, or until crisp and golden-brown.
Whisk together the mustard, vinegar and extra virgin olive oil in a bowl until well combined, then season with salt and freshly ground black pepper. Drizzle the dressing over the salad leaves and mix well to coat.
To serve, place two pieces of toast in the centre of each of four serving plates. Spoon the kidneys and sauce over the top. Divide the salad among the plates and arrange alongside the kidneys and toast.