Roast veal kidney with gingerbread crumb, caramelised shallots and creamy polenta
Preparation time less than 30 mins
Cooking time 1 to 2 hours
Serves 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)
To make the polenta, put the milk in a heavy-based saucepan with 600ml/21fl oz of water and bring to the boil. Add the polenta, season and stir until it thickens. Turn the heat to its lowest setting and simmer for 35–45 minutes, stirring every 5 minutes to stop it from sticking.
Preheat the oven to 200C/180C Fan/Gas 6. Season the kidney with salt and pepper. Heat the oil in an ovenproof frying pan over a high heat. Add the kidney and colour on all sides.
Transfer the kidney to the oven and roast for 10 minutes. Add the shallot, garlic and ginger, lower the heat to 180C/160C Fan/Gas 4 and cook for 30 minutes. Remove the kidney from the pan and leave to rest.
Place the pan back over a medium heat and deglaze it with the vinegar and stock. Cook until reduced to a sauce consistency, then finish with sesame oil and chopped coriander.
Put the pain d’épice crumbs on a plate. Roll the kidney in the crumbs, place on a baking tray and return to the oven for 10 minutes.
Stir the butter and Parmesan into the polenta.
To serve, slice the veal and arrange between two plates with a side of polenta. Drizzle the sauce on top.