Veal kidneys in a creamy mustard sauce with pilau rice and wilted spinach

Preparation time

less than 30 mins

Cooking time

30 mins to 1 hour

Serves

Serves 4

Veal kidneys are a French favourite that are best served rare – not slowly braised as you would usually cook beef kidneys.


By Michel Roux Jr.
From Saturday Kitchen

Ingredients

For the pilau rice

  • 25g/1oz butter
  • 1 tbsp olive oil
  • 1 onion, finely chopped
  • 1 garlic clove, finely chopped
  • 300g/10½oz basmati rice
  • 450ml/16fl oz chicken stock
  • salt and freshly ground black pepper

For the veal kidneys

  • 2 whole veal kidneys, cleaned and trimmed
  • 5 tbsp olive oil
  • 2 shallots, chopped
  • 25g/1oz butter
  • 2 tbsp brandy
  • 4 tbsp dry white wine
  • 250ml/9fl oz double cream
  • 2 tsp wholegrain mustard
  • 1 tsp Dijon mustard
  • 1 tsp mixed herb or tarragon mustard

To serve

  • 50g/1¾oz unsalted butter
  • 1-2 garlic cloves, chopped
  • 50g/1¾oz spinach (large leaf or baby)

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