Hay-smoked pork kidneys with savora mash

Savora is a spicy mustard often used in French cuisine. In this Pascal Aussignac recipe, it serves to enliven a mash and complement earthy pig's kidneys. A mouli or ricer is not essential for this pig's kidneys recipe - a regular masher will do - but it will ensure the potato mash is smooth and creamy in texture.

First published in 2015
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Ingredients

Metric

Imperial

Hay-smoked kidney's

Savora mash

Sauce

Equipment

  • Mouli
  • Fine strainer

Method

1
Start by preparing the hay. If it's wet or damp, place into an oven set to a low temperature until completely dry. Once dry, place into a large saucepan
  • 100g of fresh hay
2
Light the hay on fire and stand away from the flame. After all the hay is burnt, cover with a lid to extinguish the flames and then cover with water. Allow to slowly simmer for 10 minutes
3
Pass the smoky hay-infused water through a fine strainer and pour into a smaller saucepan. Bring to the boil, remove from the heat and add the kidney's. Leave the kidneys in the stock until cool. This will gently poach them, creating a smooth texture
4
Place the potatoes into a pan filled with cold water and gently boil for 20–30 minutes. Once cooked, but still firm and hot, put them through the vegetable mill (mouli) or ricer
5
Once the potatoes are finely mashed, add the savora, diced butter (one by one - so they have time to melt) and the milk to finish. Keep stirring all the time. Taste and season if needed
6
For the sauce, add the double cream, mustard, vermouth, garlic, salt and pepper into a small saucepan. Bring to the boil for 5 minutes and set aside
7
Remove the kidneys from the water and dry with absorbent kitchen towel. Heat a small amount of butter in a frying pan. Gently pan-fry the kidneys until golden on both sides
8
To serve, slice the kidneys into small portions and plate with the savora mash. Drizzle with the sauce and serve immmediately
First published in 2015
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Pascal Aussignac left France with business partner Vincent Labeyrie to champion 'la cuisine de Gascogne' at his restaurant, Club Gascon, in 1998.

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