Name: Devilled Kidneys on Parsnip Puree
Ingredients: 8 Lambs kidneys; 30 g Butter; 3 ts Grain mustard; 2 ts Tomato puree; 1 ts Soy sauce; 2 ts Worcestershire sauce; 2 tb Red wine; 1 tb Red wine vinegar; Salt and freshly ground black pepper; 1 tb 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 tb Double cream

The road is rugged, and the sun is hot. How can we be but weary? Here is grace for the weariness – grace which lifts us up and invigorates us; grace which keeps us from fainting by the way; grace which supplies us with manna from heaven, and with water from the smitten rock. We receive of this grace, and are revived. Our weariness of heart and limb departs. We need no other refreshment. This is enough. Whatever the way be – rough, gloomy, unpleasant – we press forward, knowing that the same grace that has already carried thousands through will do the same for us.

Horatius Bonar

CATEGORY	CUISINE	TAG	YIELD
Meats, Grains, Dairy		Tessa, Bramley’s, Country, Kit	1	servings

INGREDIENTS

8		Lambs kidneys
30	g	Butter
3	ts	Grain mustard
2	ts	Tomato puree
1	ts	Soy sauce
2	ts	Worcestershire sauce
2	tb	Red wine
1	tb	Red wine vinegar
		Salt and freshly ground black pepper
1	tb	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	tb	Double cream

INSTRUCTIONS

PARSNIP PUREE
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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