Veal and Kidney Rissoles with Fresh Tomato Sauce

Name: Veal and Kidney Rissoles with Fresh Tomato Sauce
Yield: Serves 4
Ingredients: Plain flour; Groundnut oil for frying; 50 g (2 oz) butter; 500 g (1 lb) tomatoes (the plum variety if available), skinned and chopped roughly; Good handful chopped fresh dill, or 1 level tablespoon dried; Fresh dill for garnishing (optional); 2 large cloves garlic, chopped finely; 1 tablespoon tomato purée; 2 teaspoons ground coriander; 3 tablespoons extra virgin olive oil; Black pepper; 750 g (1½ lb) minced veal; Salt; 2 veal or 4 lamb’s kidneys, skinned and chopped very finely

Preparation info

Serves
4

Difficulty
Easy

Appears in

The Cook's Companion

By Josceline Dimbleby

Published 1991

About

Use veal kidneys if possible but lamb’s kidneys will still give these rissoles a lovely softness and enriched flavour. I like the rissoles best when they are served with spinach and egg noodles and sprigs of bright green and still very slightly crisp steamed broccoli.

Ingredients

For the Sauce

3 tablespoons extra virgin olive oil
50 g (2 oz) butter

Dinner

Method

Prepare the sauce first. Heat the olive oil and butter in a saucepan over a medium heat, add the chopped tomatoes and garlic and season with salt and black pepper. Cover the pan, reduce the heat and cook very gently for about 20 minutes until the tomatoes are completely mushy. Stir in the tomato purée and adjust the seasoning if necessary. Remove the pan from the heat and leave on one side whil