VEAL KIDNEYS, PURE AND SIMPLE

SERVES 6

15 MINUTES PREPARATION TIME

20 MINUTES COOKING TIME

6 veal kidneys, trimmed of fat by the butcher

100 g (3½ oz) butter, chopped

1 garlic bulb, unpeeled

2 bay leaves

3 French shallots, unpeeled, halved lengthways

1 tablespoon sunflower oil

Fine sea salt and pepper

THE KIDNEYS

Using a sharp knife, cut each kidney in half lengthways. Cut out the tough white core (‘vein’) at the centre, taking care to keep each half intact.

THE AROMATICS

Gently melt the butter in a large frying pan over a low heat with the garlic, bay leaves and shallot halves. Cook for 10 minutes, stirring occasionally, spooning the butter over the garlic and shallots at regular intervals.

COOKING

Increase the heat to medium–high, add the sunflower oil and brown the kidneys, cut side down, for 5 minutes. Turn them over and cook for 2 more minutes, spooning over the melted butter.

Rest the kidneys in a colander over a bowl for a few minutes so their blood drains away, then season. Serve on a plate with the aromatic butter spooned over.

TIP

Be careful, an overcooked kidney will become rubbery. It’s best to eat it pink.