BEEF KIDNEYS WITH MUSTARD CREAM

SERVES 6

20 MINUTES PREPARATION TIME

30 MINUTES SOAKING TIME

45 MINUTES COOKING TIME

3 beef kidneys, trimmed of fat by the butcher

60 ml (2 fl oz/¼ cup) white vinegar, for soaking (optional)

2 tablespoons olive oil

3 onions, coarsely chopped

3 carrots, thickly sliced on the diagonal

1 fennel bulb, cut into thin wedges

1 tablespoon plain (all-purpose) flour

200 ml (7 fl oz) dry white wine

3 tablespoons wholegrain mustard

300 ml (10½ fl oz) thick (double) cream

8 sage leaves

200 g (7 oz) cooked, peeled and vacuum-packed chestnuts, (see note )

Salt and pepper

THE KIDNEYS

Cut the kidneys into 2 cm (¾ inch) pieces and carefully devein by removing the tough white core in the centre.
If they have a strong smell, soak them for 30 minutes in vinegared water. Drain, rinse well then pat dry with paper towels.

Heat 1 tablespoon of the olive oil in a flameproof casserole dish over a medium high heat. Sauté the kidneys for 5 minutes then drain in a colander for 5 minutes so they lose their blood.

THE VEGETABLES

Heat the remaining oil in the same casserole dish over a medium heat. Sauté the onion, carrot and fennel for 5 minutes, or until softened then return the kidneys to the dish. Add the flour, stir, then add the white wine. Bring to a simmer, stirring occasionally, over a low heat for a few minutes then cover and cook, stirring occasionally, for 15 minutes, adding a little water if necessary.

THE CREAM

Combine the mustard with the cream then pour into the casserole dish with the kidney mixture. Add the sage and chestnuts then cook, uncovered, for 15 more minutes. Season.

TIP

This dish can be prepared a little in advance and gently reheated before serving.