Preparation time
less than 30 mins
Cooking time
30 mins to 1 hour
Serves
Serves 2
By Matt TebbuttFrom Saturday Kitchen
Ingredients
For the lentils
- 200g/7oz Puy lentils
- 1 garlic bulb, halved
- 1 small onion, peeled and diced
- 2 celery sticks, diced
- few thyme sprigs
- 1 bay leaf
- 2 tbsp olive oil
- salt and freshly ground black pepper
For the braised porcini mushrooms
- 25g/1oz unsalted butter
- 2 tbsp olive oil
- 300g/10½oz porcini mushrooms
- 1 shallot, peeled and diced
- 1 garlic clove, minced
- 1 tbsp plain flour
- 125ml/4fl oz white wine, preferably Chardonnay
- 500ml/18fl oz chicken stock
For the kidney
- 30g/1oz unsalted butter
- 1 calf’s kidney, halved and core removed
- 4 sage leaves
- 1 garlic clove, smashed
- 50ml/2fl oz Marsala wine
Method
To make the lentils, place all of the ingredients, except the oil, into a large saucepan and cover with water. Simmer for about 40 minutes or until just tender. Mash up the garlic and stir back into the lentils. Add a drizzle of oil and season with salt and pepper.
To make the braised mushrooms, heat the butter and oil in a frying pan and fry the mushrooms, shallot and garlic until soft. Add the flour and stir, scraping any sediment off the bottom of the pan. Pour in the wine and reduce until thick and syrupy. Add the chicken stock and cook until the liquid has reduced to a few tablespoons.
To cook the kidney, heat the butter in a frying pan until foaming and sauté the kidney, with the sage and garlic, for a few minutes on each side until pink in the middle and golden on the outside. Remove and leave to rest on a plate. Reserve the sage leaves. Deglaze the empty pan with the Marsala and reduce with the remains in the pan to make a sauce. Set aside.
Serve the lentils and mushrooms on warmed plates. Slice the kidney and serve on top. Garnish with the sage leaves and serve with the Marsala sauce on the side.