Lambs Kidney & Bacon on Toasted Sour Dough with mustard cream
Serves 4
4 lambs Kidneys, sliced and deveined
2 slices smoked back bacon, cut into strips
50g butter
4 eggs
50ml white wine vinegar
4 spring onions
1 small loaf of sour dough bread
100ml double cream
100ml reduced chicken stock
1 tablespoon English mustard
Poaching the eggs in advance
Have a bowl full of ice water on the side ready. Add the 100ml of white wine vinegar to 500ml water and bring to a rapid boil. Drop the eggs in one at a time, turn the water down to a simmer and leave to cook for 3 minutes. Now fish the eggs out and plunge into the iced water and allow to cool for at least 10 minutes. Remove from the water and set aside.
The rest of the dish
Heat a heavy bottomed frying pan until very hot. Add about 3 tablespoons of vegetable or sunflower oil to the pan, then add the kidneys and the bacon strips and cook until well coloured (this should take about 1 minute on each side) then add the spring onion, butter, jus, double cream & mustard. Once this has all come to the boil, cook for just 2 minutes, then remove from the heat and allow to cool for 5 minutes. You are in effect resting the meat, but the juices will run out into the sauce so that when you reheat the kidneys they will suck up the pan juices. Now toast 4 slices of sour dough bread, reheat the eggs for 2 minutes in boiling water and check the kidneys for heat; they may just need to be brought back to a simmer. Finally put the kidney and bacon mix on the toast, top with the poached egg and serve.
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