Fintan O'Toole serves up kidneys and lentils.
Ingredients
- 500 g veal kidneys soaked in water or milk
- 25 g butter
- 1 sprig thyme
- 1 clove garlic (peeled and crushed)
- for the lentils:
- 2 shallots (peeled and diced)
- 1 tblsp olive oil
- 1 clove of garlic (peeled and crushed)
- 50 g puy lentils soaked in water
- 100 ml vegetable stock
- 25 g butter
- 1 small onion (peeled and diced)
- 1 small carrot (peeled and diced)
- 1 celery stick (strings removed and diced)
- 1 sprig thyme
- 20 g smoked bacon (cut into lardons)
- salt and black pepper
Method
- First make the lentils. Fry the shallots in the oil, with a clove of garlic over a low heat for 2-3 minutes. Strain the lentils and add to the pan. Stir in the vegetable stock and bring to the boil. Simmer for 30 minutes until the lentils are tender.
- To cook the kidneys heat the butter in a frying pan, stir in the thyme and crushed garlic. Strain the kidneys and chop into small chunks and add to the pan, cook them lightly on each side, then, remove them from the pan and place in a warm oven for 1-2 mins to allow bleeding.
- Next fry the diced onion, carrot and celery with the thyme and smoked bacon for 3-4 minutes. Stir in the cooked lentils and heat through. When hot, add the butter, seasoning and a little more stock if required.
- To serve, put some lentils on each plate and place some kidneys on top.
