> Recipes > Offal

Veal kidneys with a Roquefort and walnut butter

Veal kidneys with a Roquefort and walnut butter

Veal kidneys with a Roquefort and walnut butter

PT2H

Why not try?

1
Begin by preparing the Roquefort and walnut butter. Mix the butter with half of the Roquefort, garlic and Tabasco until smooth
  • 250g of Roquefort cheese
  • 500g of unsalted butter, softened
  • 2 garlic cloves, finely chopped
  • Tabasco
2
Crumble the remaining Roquefort into the butter and carefully fold in the walnuts and parsley. Taste for seasoning, then place onto a large sheet of cling film. Cover the butter with the edge of the cling film and roll up into a long, compact sausage. Twist both the ends of the cling film and tie off into knots to seal. Chill in the fridge to set
  • 1 bunch of flat-leaf parsley, picked, blanched and chopped
  • 125g of walnut halves
  • 250g of Roquefort cheese
3
To prepare the veal kidney, remove the fat and trim away any sinew. Separate each nodule of kidney and cut each in half. Set aside while you make the mash
  • 1 veal kidney, whole
4
Add the potatoes to a pan and cover with cold water. Add a few generous pinches of sea salt to the pan, place over a high heat and bring to the boil
  • 1000g of Désirée potatoes, washed, peeled and cut into large, even chunks
  • sea salt
5
Reduce to a simmer and cook the potatoes for 20-30 minutes, or until tender all the way through. Drain the potatoes and allow to steam and dry uncovered for 4-5 minutes
6
Pass through a mouli or vegetable mill, using the finest available sieve attachment. Add the potato purée to a clean pan and place over a low heat
7
Using a large spoon, stir the potatoes for 5-10 minutes to dry them out further. Meanwhile, add the milk to a pan and bring to the boil. Once the potatoes are ready, add 1/3 of the milk to the potatoes and beat to combine
  • 500ml of milk
8
Gradually stir in the butter, allowing any lumps to melt completely before each addition. Once the butter has been added, stir in small splashes of milk to create a very smooth, buttery mash. If desired, add more butter to taste
  • 250g of butter, cut into cubes
9
Season with salt and pepper and finish with 2-3 gratings of nutmeg. Keep piping hot while you cook the kidneys
  • salt
  • pepper
  • nutmeg, fresh
10
Season the kidneys with salt and pepper and heat a tablespoon of oil in a frying pan
  • 1 tbsp of vegetable oil
  • salt
  • pepper
11
Fry the kidneys quickly until they are a light bronze colour on the outside and are rosy pink on the inside - this will take 2-4 minutes depending on the heat of your stove
12
Add the Armagnac and veal stock and cook for a further 10 seconds. Remove the pan from the heat and spoon the mashed potato onto plates
  • 1 tbsp of Armagnac
  • 2 tbsp of veal stock, strong
13
Make a well in each mound of mash and place the kidneys inside the well. Place 2 slices of the Roquefort butter over each portion of the kidneys. Serve immediately with a little chopped parsley
  • flat-leaf parsley

Want more recipes like this delivered to your inbox?

Sign up to our newsletter now and we'll send you a hand-picked round-up of the best seasonal recipes and features from the best chefs each week.

Thanks for subscribing

We'll only contact you around once per week with the best recipes and features. You can unsubscribe at any time.

Ingredients

Metric

Imperial

Veal kidneys

Roquefort and walnut butter

Mashed potato

Comments ()

Veal kidneys with a Roquefort and walnut butter

 
Order by
...   ...

(Editing)

>

This comment was edited

Please enter text

Comments must be less than characters

This comment has been deleted

Report this comment

Please state your report in the space below

Please enter text

Reports must be less than 750 characters

loading

>

Please enter text

Comments must be less than characters

(Editing)

>

This comment was edited

Please enter text

Comments must be less than characters

This comment has been deleted

Report this comment

Please state your report in the space below

Please enter text

Reports must be less than 750 characters

loading

>

Please enter text

Comments must be less than characters

Be the first to leave a comment on this page...
...   ...