CookEat Recipe
Lamb Kidneys César
Whole lamb kidneys braised with lean pork, potatoes, shallots and herbs in a white-wine tomato sauce.
Method
Steps
Step 1
Preheat a conventional oven to 180°C. Use twelve fresh raw whole lamb kidneys intended for cooking. Remove their outer membranes and loose external fat while keeping the kidneys uncut. Cut the two ounces lean raw pork into half-inch-square pieces. Peel the two large potatoes and cut them into half-inch-square pieces. Keep raw meat preparation separate from the herbs and other ready ingredients.
Step 2
Melt the tablespoon of lard in a frying pan over medium-high heat. Add the whole kidneys and turn them until lightly coloured. Lift them with a fork into an oven-safe cocotte with a close-fitting lid that holds the ingredients snugly with headroom.
Step 3
Fry the pork pieces in the same pan for about five minutes, then lift them with a skimmer into the cocotte.
Step 4
Fry the potato pieces in the same pan for about ten minutes. Drain them and add them to the cocotte, leaving untransferred pan fat behind. Use the original pan-fat input throughout these successive stages.
Step 5
Finely chop the six shallots, two branches parsley, one branch chervil and twelve branches chives together. Sprinkle evenly over the kidneys, pork and potatoes. Season with one light teaspoon salt and half a teaspoon ground black pepper. Pour in the half gill white wine and one gill hot finished Tomato Sauce (16). Cover with the lid.
Step 6
Cook covered in the oven for about one hour, until the potatoes are tender and the thick centre of every kidney and the pork pieces reach at least 74°C. Check with a food thermometer, sampling pork pieces in several positions away from the vessel. Continue covered if needed; the hour is a guide. Replace the lid immediately after checking and bring the cocotte covered to the table. Open only to portion for eating.
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