Devilled Kidneys On Parsnip Puree

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CATEGORY	CUISINE	TAG	YIELD
Meats, Grains, Dairy		Tessa	1	Servings

INGREDIENTS

8		Lambs kidneys
30	g	Butter
3	t	Grain mustard
2	t	Tomato puree
1	t	Soy sauce
2	t	Worcestershire sauce
2	T	Red wine
1	T	Red wine vinegar
		Salt and freshly ground
		black pepper
1	T	Freshly chopped
		parsley/chives to garnish
250	g	Potatoes, peeled and cut
		into
		pieces
750	g	Parsnips, peeled and cut
		into
		pieces
		Salt to taste
55	g	Unsalted butter
		Grated fresh nutmeg
3	T	Double cream

INSTRUCTIONS

Boil potatoes and parsnips in two separate pans of salted water until
cooked through. Drain well. Mash potatoes and parsnips by hand - do
not use blender or food processor as this spoils the texture. Add
butter, nutmeg and cream and beat well to make a fluffy puree. Check
seasoning and adjust if necessary.  Skin the kidneys. Slice in half and
cut away the central core. Heat  the butter in a large frying pan and
saut the kidneys for 1 minute  each side. Add the wine and wine vinegar
and deglaze the pan,  scraping up all the meaty juices. Reduce by half.
Add the puree, the mustard and the soy and Worcester sauces and stir
well to amalgamate, cooking for a further two or three minutes.  The
kidneys should be just pink. Season and check the flavour. Add a  pinch
of sugar if necessary and, if you like, a little more Worcester  sauce.
Serve the kidneys on the parsnip puree with the sauce poured round.
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Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 2808 Calories From Fat: 677 Total Fat: 77.7g Cholesterol: 182.8mg Sodium: 3608.9mg Potassium: 6477.5mg Carbohydrates: 487.6g Fiber: 83.4g Sugar: 150.3g Protein: 56.8g