Roast veal kidney with potato cake and juniper berry sauce

Method

1. First make the potato cakes. Preheat the oven to 200°C/gas 6. Parboil the potatoes in a pan of boiling, salted water. Drain thoroughly, making sure there is no water remaining in the potatoes.

2. Add the potatoes, garlic, parsley and butter to a bowl. Season with salt and pepper and mix with a fork.

3. Line two individual ring moulds (each 7cm wide and 3cm high) with buttered greaseproof paper. Fill the lined tins with the potato mixture.

4. Bake the two potato cakes for at least 25 minutes, until the outside of each potato cake has become crispy.

5. Meanwhile, make the juniper berry sauce. In a small, heavy-based saucepan sweat the shallots, garlic, juniper berries, thyme and bay leaf with the butter until the shallots become soft and transparent.

6. Add the white wine, cook briskly to reduce the liquid by half and then add the veal stock. Cook for a further 3-4 minutes. Add the cream and cook until the liquid thickens and takes on a sauce consistency. Season with salt and freshly ground pepper, then strain through a fine sieve. Return to the pan and gently heat through.

7. Heat the vegetable oil in an ovenproof pan on top of the stove. Season the kidney with salt and freshly ground pepper and add to the pan. Cook until lightly browned on all sides, then transfer to the oven to cook alongside the potato cakes for 4 minutes.

8. Remove the kidney, keep warm and let it rest for 3 minutes.

9. Meanwhile, melt the butter in a frying pan. Add the sautéed spinach and cook until heated through.

10. Remove the baked potato cakes from their moulds and transfer to two warm serving plates. Top each potato cake with half of the sautéed spinach.

11. Slice the kidney in half and place on the spinach. Pour the hot juniper berry sauce over the kidney halves, garnish with parsley and serve at once.

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Ingredients

1 veal kidney, fat and veins removed
1 tbsp vegetable oil
2 sprigs of flat-leaf parsley, to serve

For the potato cakes:

4 medium sized Potatoes, peeled and cut into large cubes
5 garlic cloves, chopped
3 tbsp chopped Parsley
4 tbsp clarified butter, (ghee)
15g Butter
2 heaped tbsp sautéed spinach

For the juniper berry sauce:

4 Shallots, liced
1 garlic clove, crushed
8 Juniper berries, crushed
4 sprigs Thyme
1 small bay leaf
1 tbsp Butter
100ml White wine
150ml veal stock
200ml double cream
salt and fresh ground black pepper

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