Sautéed lambs’ kidneys with wet polenta and baby turnips

00. Matt Tebbutt recipe template

Preparation time
less than 30 mins

Cooking time
30 mins to 1 hour

Serves
Serves 4


By Matt Tebbutt
From Saturday Kitchen

Ingredients

For the sautéed lambs’ kidneys

  • 25g/1oz butter
  • 1 garlic clove, smashed
  • 4 lambs’ kidneys
  • 3 sage leaves
  • 1 tsp balsamic vinegar
  • 50ml/2fl oz Madeira
  • salt and freshly ground black pepper

For the wet polenta

  • 1 litre/1¾ pints chicken stock
  • 1 bay leaf
  • 200g/7fl oz polenta
  • 125g/4½oz butter
  • 50g/1¾oz mascarpone
  • 100g/3½oz Parmesan cheese

For the baby turnips and greens

  • 50g/1¾oz unsalted butter
  • 6 baby turnips with leaves, halved, green parts reserved
  • 50–100ml/2–3½fl oz chicken stock
  • salt and freshly ground black pepper
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