Roast Kidney with celeriac puree and truffle vinaigrette
Why not try something different with this kidney and celeriac recipe which has some impressive health benefits?
Kidneys are rich in nutrients and proteins, and they contain omega 3 fatty acids. They are also known to contain anti-inflammatory properties and to be good for the heart. Celeriac is a root vegetable related to celery. Rich in antioxidants and nutrients, it offers impressive health benefits, such as improved digestion, bone and heart health, as well as possible anticancer effects. You can enjoy celeriac raw or cooked as a healthier, lower-carb alternative to potatoes and other root vegetables.
For the kidneys:
1 whole veal or beef kidney in suet, cleaned and fat trimmed
1 tbsp vegetable oil
3 garlic cloves
1 bay leaf
2 thyme sprigs
1 tbsp Armagnac brandy
2 tbsp dark veal or beef stock
salt and freshly ground black pepper
For the celeriac puree
500ml/18fl oz whole milk
1 celeriac, peeled and chopped
For the truffle vinaigrette
1 black truffle, finely chopped
1 tbsp sherry vinegar
3 tbsp vegetable oil
1 shallot, finely chopped
½ tsp Dijon mustard
2 tbsp chives, finely chopped
truffle oil, to taste
For the kidney, preheat the oven to 200C/180C Fan/Gas 6 and season the kidney with salt and pepper. Heat the oil in a frying pan and sear the kidney on all sides until coloured. Place in a roasting tin with the garlic, bay leaf and thyme and roast for 10 minutes.
Lower the oven temperature to 180C/160C Fan/Gas 4 and place back in the oven for 10 minutes, or until golden on the outside. Leave the kidney to rest before slicing. Add the butter, Armagnac and stock to the frying pan and deglaze for a few minutes to create a sauce.
Meanwhile, for the celeriac purée, place the milk and celeriac into a large saucepan. Cook over a gentle heat until the celeriac is very soft. Stir in the butter, season with salt and pepper and blend to a purée.
For the truffle vinaigrette, mix all of the ingredients together in a small bowl and add the truffle oil to taste. Stir in the deglazed sauce to taste.
To serve, divide the purée between warmed plates, add the kidney slices on top and spoon over some truffle vinaigrette