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Click here to return to recipe page Veal
Loin with Kidney
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Ingredients
(For 4 to 6 persons) Veal 1 kg boneless rack Kidneys (1 veal or 3 lamb) Butter 2 tbsp Oil 2 tbsp Onion 1 Carrot 1 Bacon or ham ½ cup Peas 4 cups cooked Garlic cloves 6 Mustard 1 tbsp White wine 1 glass Bay leaves 2, a pinch of thyme Black peppercorns 1 tsp crushed Tomatoes 2 Salt
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Method
Ask your butcher to place the kidney in the centre of the veal rack, roll it and tie with string. (The kidney will have to be cut in half and trimmed first.) Brush the veal with the mustard, salt and pepper.
Cut the carrot and onion into small pieces (about 1 cm square). Add oil to a baking dish or camp oven with the veal, place on top of the stove and seal the meat on both sides. Add the vegetables, bacon or ham, garlic, herbs and spices and place in a hot oven (220-240 deg) for about 30 minutes or until brown. Remove the excess fat, add the crushed tomatoes and white wine to the baking dish and cook for a further 20-30 minutes. To serve, remove the veal and arrange on a warm plate. Meanwhile, add the peas to the baking dish and mix through with the juice and other ingredients. Season, and arrange on the serving plate with the veal.