Preparation time
less than 30 mins
Cooking time
30 mins to 1 hour
Serves
Serves 4
For the kidneys
- 1 whole veal or beef kidney in suet, cleaned and fat trimmed
- 1 tbsp vegetable oil
- 3 garlic cloves
- 1 bay leaf
- 2 thyme sprigs
- 50g/1¾oz butter
- 1 tbsp Armagnac brandy
- 2 tbsp dark veal or beef stock
- salt and freshly ground black pepper
For the celeriac purée
- 500ml/18fl oz whole milk
- 1 celeriac, peeled and chopped
- 25g/1oz butter
For the truffle vinaigrette
- 1 black truffle, finely chopped
- 1 tbsp sherry vinegar
- 3 tbsp vegetable oil
- 1 shallot, finely chopped
- ½ tsp Dijon mustard
- 2 tbsp chives, finely chopped
- truffle oil, to taste
Method
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For the kidney, preheat the oven to 200C/180C Fan/Gas 6 and season the kidney with salt and pepper. Heat the oil in a frying pan and sear the kidney on all sides until coloured. Place in a roasting tin with the garlic, bay leaf and thyme and roast for 10 minutes. Lower the oven temperature to 180C/160C Fan/Gas 4 and place back in the oven for 10 minutes, or until golden on the outside. Leave the kidney to rest before slicing. Add the butter, Armagnac and stock to the frying pan and deglaze for a few minutes to create a sauce.
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Meanwhile, for the celeriac purée, place the milk and celeriac into a large saucepan. Cook over a gentle heat until the celeriac is very soft. Stir in the butter, season with salt and pepper and blend to a purée.
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For the truffle vinaigrette, mix all of the ingredients together in a small bowl and add the truffle oil to taste. Stir in the deglazed sauce to taste.
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To serve, divide the purée between warmed plates, add the kidney slices on top and spoon over some truffle vinaigrette.