Name: Sautéed veal kidney with shallot cream and chorizo
Yield: Serves 4
Ingredients: 50 g good farmhouse chorizo, skinned and sliced into rounds, then into strips; 2 tablespoons extra virgin olive oil; ½ head Savoy cabbage, finely shredded; 6 tablespoons whipping cream; 1 garlic clove, peeled and chopped; salt and freshly ground black pepper; 1 teaspoon chopped fresh tarragon; 280 g shallots, peeled and chopped; 1 veal kidney in its fat; chopped fresh tarragon to garnish; sunflower oil; unsalted butter

Preparation info

Serves
4

Difficulty
Medium

Appears in

The Richard Corrigan Cookbook

By Richard Corrigan

Published 1999

About

Be sure to buy the kidney still in its wrapping of creamy fat, as this guarantees it is fresh. Our chorizo is made by an artisan producer in the Pyrenees. What you can buy in the supermarket is a very poor relation, so if possible, get it from a good importer of Spanish foods.

Ingredients

1 veal kidney in its fat
50 g good farmhouse chorizo, skinned and sliced into rounds, then into strips
2

Main course
Gluten-free
Summer

Method

Remove the tat from the kidney, together with all the gristle and core. Separate the lobes of the kidney, in their original shape, keeping them about the same size, if possible. Take off the thin outer membrane. Cover and keep in the fridge until ready to cook.

Moisten the strips of chorizo in the olive oil, then set aside to macerate while you make the shallot cream.

Melt a kno

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Ingredients

Method

Part of