Veal Kidney
Exquisitely tasting veal kidney is one of those cuts of meat that is thoroughly underrated. Its earthy flavour marries well with bold liqueurs and spirits, cognac being one of the most used by chefs in classical cooking. It is best friends with cheeses such as roquefort, and a suet pudding would be nothing without a handful of finely diced kidneys. Try frying them in a little of the fat from your most recent roasting joints or duck fillets for extra flavour.
Weight: 400 - 600g
Exquisitely tasting veal kidney is one of those cuts of meat that is thoroughly underrated. Its earthy flavour marries well with bold liqueurs and spirits, cognac being one of the most used by chefs in classical cooking. It is best friends with cheeses such as roquefort, and a suet pudding would be nothing without a handful of finely diced kidneys. Try frying them in a little of the fat from your most recent roasting joints or duck fillets for extra flavour.
Weight: 400 - 600g
Exquisitely tasting veal kidney is one of those cuts of meat that is thoroughly underrated. Its earthy flavour marries well with bold liqueurs and spirits, cognac being one of the most used by chefs in classical cooking. It is best friends with cheeses such as roquefort, and a suet pudding would be nothing without a handful of finely diced kidneys. Try frying them in a little of the fat from your most recent roasting joints or duck fillets for extra flavour.
Weight: 400 - 600g