6 baby turnips with leaves, halved, green parts reserved
50–100ml/2–3½fl oz chicken stock
salt and freshly ground black pepper
To make the sautéed lambs’ kidneys, heat the butter and garlic in a pan until the butter turns a nut-brown colour. Season the kidneys with salt and freshly ground black pepper and fry for a few minutes on each side along with the sage leaves.
Remove the sage and add the vinegar and then the Madeira. Cook until the liquid has reduced and spoon over the kidneys to glaze. Leave in a warm place, covered, to rest.
To make the wet polenta, boil the stock in a pan with the bay leaf and whisk in the polenta. Cook for 8–10 minutes until thickened, stirring constantly, and finish by stirring in the butter, mascarpone and Parmesan. Cover and keep warm.
To make the baby turnips and greens, heat the butter in a pan, add the halved turnips and fry all over. Add the stock and when the turnips are cooked through, add the green parts. Season with salt and freshly ground black pepper and keep warm.
To serve, spoon the wet polenta onto a dish, add the kidneys and juices, followed by the turnips and greens.
Privacy & Cookies Policy
Necessary cookies are absolutely essential for the website to function properly. This category only includes cookies that ensures basic functionalities and security features of the website. These cookies do not store any personal information.
Any cookies that may not be particularly necessary for the website to function and is used specifically to collect user personal data via analytics, ads, other embedded contents are termed as non-necessary cookies. It is mandatory to procure user consent prior to running these cookies on your website.