Recipe Inspiration

Ingredients...

10 x slices of brioche

1kg kidneys, peeled, halved and cored, or broken into smaller nuggets

Olive oil

Salt and freshly ground pepper

20g butter

100g finely chopped shallot

100ml ale

500ml Essential Cuisine Signature Veal Stock Reduction

300ml double cream

20g wholegrain mustard

40ml runny honey

3g freshly chopped flat parsley

Method...

1. Heat a griddle pan until hot. Griddle the brioche slices for 1-2 minutes on each side, until charred, 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 a little colour.

4. Deglaze the pan with the ale, reduce by half, stir in the Essential Cuisine Signature Veal Stock Reduction and reduce by half again. Finally whisk in the cream, mustard and honey, bring to the boil and gently simmer until you achieve coating consistency, stirring occasionally.

5. Add the kidneys into the sauce, including any resting juices. Warm through on a low heat.

6. Season to your taste, spoon onto the warm brioche slices. Sprinkle with the parsley and serve.

Chefs Tip

You can use sourdough bread instead of brioche. You can use veal, lamb, ox or pigs kidneys, but they tend to be tougher.