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Sous vide
Pickling
Chef tricks

Lamb kidneys with crushed broad beans, lemon and capers

by
Geoffrey Smeddle
Lamb kidneys with crushed broad beans, lemon and capers

PT2H

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Ingredients

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Lamb kidneys

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Equipment

  • Scissors

Method

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1
Start the lambs kidneys by preparing the lemons. Cut away the skin of the lemons, removing the pith. With a small knife, cut between the membranes dividing the segments, so each comes away from the core. Slice across each piece into 1cm chunks then set aside
2
Start preparing the broad beans. Bring a medium sized pot of salted water to the boil, remove the beans from the pod and place in the water for 2 minutes
3
Strain and refresh in ice water immediately. Remove from the shell by pinching a small hole in the skin of the shell and squeezing out the bean. Store in the refrigerator until required
4
To cook the mushrooms, heat a large frying pan on a medium to high heat. Add enough olive oil to generously coat the base of the pan, then add the mushrooms and season with salt and pepper. Cook until the moisture has been released from the mushrooms and they start to colour
5
Add a small knob of butter to the pan to coat the mushrooms. Remove from the heat and add the lemon, capers and chopped herbs just before serving
6
Prepare the kidneys by peeling back the white membrane from around the kidney and cut off with a sharp paring knife or scissors. Cut the kidney down the middle to dissect evenly into 2 symmetrical semi-circles
7
Once again using a paring knife or scissors, remove the white fat and gristle from the middle of the kidney
8
Place a large frying pan on a medium to high heat. Coat the base of the pan with a little olive oil. Season the kidneys with salt and pepper and add to the pan - sear on each side for 2-3 minutes
9
Add a small knob of butter and the sherry vinegar to the pan and spoon over the kidneys to glaze. Remove from the pan and allow to rest in a warm place
  • 2 tbsp of sherry vinegar
  • butter
10
Place a small pan on a medium heat. Add a small knob of butter and drizzle of olive oil. Remove the broad beans from the fridge and heat through in the pan, crushing roughly with a fork. Season to taste with salt and place across the middle of 4 warm plates
  • butter
  • olive oil
11
Slice the kidneys lengthways and arrange over the beans, spooning the pan juices over the top. Finally, scatter the mushrooms, capers and lemons over the kidneys and around the plate. Add a little freshly cracked black pepper and serve immediately
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Geoffrey Smeddle
Geoffrey Smeddle

Geoffrey Smeddle, proprietor and chef of The Peat Inn in Fife, started his career working for Herbert Berger at The Café Royal and for Christopher Galvin in London. He then sealed his reputation as one of Scotland’s top chefs by opening Terence Conran's Etain, in Glasgow.

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