Roast veal kidney with gingerbread crumb, caramelised shallots and creamy polenta

Preparation time
less than 30 mins

Cooking time
1 to 2 hours

Serves 2

By Michel Roux Jr.
From Saturday Kitchen


For the polenta

  • 150ml/5fl oz milk
  • 150g/5½oz fine polenta
  • 50g/1¾oz unsalted butter, chopped
  • 25g/1oz Parmesan, finely grated
  • salt and freshly ground black pepper

For the veal kidney

  • drizzle olive oil
  • 1 veal kidney, fat trimmed to 1cm
  • 1 shallot, thinly sliced
  • 2 garlic cloves, crushed
  • 1 tbsp fresh root ginger, finely chopped
  • 4 tbsp red wine vinegar
  • 260ml/9fl oz veal stock
  • 1 tbsp sesame oil
  • 3 tbsp roughly chopped fresh coriander
  • 4 tbsp pain d’épice crumbs (or alternative crumbled ginger cake)
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