Pairs well with Roasted Kidneys with Horseradish and Herbs on Toasted Sourdough
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Roasted Kidneys with Horseradish and Herbs on Toasted Sourdough
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A savory dish featuring roasted kidneys deglazed with brandy, enriched with red wine sauce and horseradish, served on toasted sourdough bread.
00:45:00 total
Serves 4
medium
Meat Main Course
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Ingredients
- kidneys - watch the video to see (from Lavington hoggets)
- brandy - watch the video to see
- red wine sauce - watch the video to see
- horseradish - watch the video to see (for the sauce and cream)
- Worcestershire sauce - watch the video to see
- fresh herbs - watch the video to see (assorted)
- sourdough bread - watch the video to see (for toasting)
Instructions
- Roast the Kidneys: Roast the kidneys in a pan until well browned.
- Deglaze the Pan: Add a load of brandy to the pan to deglaze, scraping up the flavorful bits.
- Add Red Wine Sauce: Pour in some red wine sauce to the pan and mix well.
- Add Horseradish and Worcestershire Sauce: Incorporate horseradish and Worcestershire sauce to taste, mixing thoroughly.
- Add Fresh Herbs: Stir in loads of fresh herbs for added flavor.
- Prepare the Toasted Sourdough: Toast the sourdough bread until crispy and golden.
- Serve: Serve the roasted kidneys on the toasted sourdough with a dollop of horseradish cream on top.
