Lambs’ kidneys, roast sweet potato, orange and prunes with smoked paprika mayonnaise

Name: Lambs’ kidneys, roast sweet potato, orange and prunes with smoked paprika mayonnaise
Ingredients: 1 handful salad leaves (I used baby kale, but watercress or baby spinach would work well); 1 handful salad leaves (I used baby kale, but watercress or baby spinach would work well); 1 handful salad leaves (I used baby kale, but watercress or baby spinach would work well); 2 orange-fleshed sweet potatoes (800–900 g/1¾–2 lb.) – don’t peel them; 1 handful salad leaves (I used baby kale, but watercress or baby spinach would work well); 3½ tbsp crème fraîche (thick sour cream); 3½ tbsp crème fraîche (thick sour cream); 6 spring onions (scallions), cut into 5cm (2in.) lengths; 6 spring onions (scallions), cut into 5cm (2in.) lengths; 50 g (1¾ oz./⅓ cup) butter; 12 lambs’ kidneys (about 900 g/2 lb.), cleaned and halved; 1 tsp chopped rosemary; 3 tbsp flour; 140 g (5 oz./⅔ cup) mayonnaise or egg-free milk aioli; 140 g (5 oz./⅔ cup) mayonnaise or egg-free milk aioli; 1½ tsp smoked paprika – dulce (sweet) rather than piquante (hot), if you have it; 1½ tsp smoked paprika – dulce (sweet) rather than piquante (hot), if you have it; 1 orange, segmented and each segment cut into thirds; 6 prunes (about 125 g/4½ oz.), pitted and quartered; 1 tbsp olive oil

Preparation info

For
4
as a main course as a starter

Difficulty
Easy

Appears in

Savour

By Peter Gordon

Published 2016

About

OK, not everyone will enjoy the taste of a kidney. If you prefer, you can replace them with livers (chicken, veal, pork or lamb), brains (oh, yes please!) or, if you’re not a fan of offal in any form, lamb neck fillet cut into slices 2cm (¾in.) thick.

Ingredients

2 orange-fleshed sweet potatoes (800–900 g/1¾–2 lb.) – don’t peel them
1

Main course
Starter

Method

Preheat the oven to 180°C (350°F/Gas mark 4). Line a baking sheet with baking parchment.

Boil the unpeeled sweet potatoes in salted water until you can almost insert a knife the whole way through, about 15 minutes. Carefully remove them from the pan with tongs to a colander and