Recipe Inspiration

Ingredients...

4 slices of brioche

400g lambs kidneys, peeled, halved and cored

Olive oil

Salt and freshly ground pepper

10g butter

50g shallots, finely chopped

10ml cider vinegar

50ml ale

4g Essential Cuisine Beef Stock Mix

2g tabasco sauce-or to taste

5g Worcestershire sauce-or to taste

20g honey

100ml double cream

10g wholegrain mustard

2g flat parsley, freshly chopped

Method...

1. Heat a griddle pan till hot. Griddle the brioche slices for 1-2 minutes on each side, until a char mark is visible, remove and keep warm.
   
   
2. Coat the prepared kidneys in oil and season with salt and pepper, griddle in the same hot pan until golden brown, reduce the heat to cook further. Rest for 5 minutes, keeping warm.
   
   
3. Meanwhile, make the sauce by heating the butter in a suitable frying pan. Gently cook the shallots until soft, but with little colour.
   
   
4. Deglaze the pan with the vinegar and ale, reduce by half, stir in the beef stock mix, sauces and the honey. Finally whisk in the cream, bring to the boil and gently simmer until coating consistency, stirring occasionally.
   
   
5. Add the kidneys into the sauce, including any resting juices. Warm through on a low heat. Season to your taste, spoon onto the warm brioche slices. Sprinkle with the parsley and serve.