Serves 8 Ingredients Smoked kidneys 9 lamb’s kidneys, trimmed Oil, for frying 100g uncooked rice 2 bay leaves 2 cinnamon sticks Zest of 1 lemon and 1 orange 1 large handful of fresh thyme 50g dried herbs 10g sea salt 50g peppercorns 5g crushed peppercorns Sausages Sausage skins 750g boned fore rib of beef 200g back fat 45g rusk/dried breadcrumbs (or 5% of mix) 3 tbsp port 2 tsp wholegrain mustard 2 tbsp chopped fresh thyme Seasoning Yorkshire pudding 165g plain flour Large pinch of salt 6 eggs, beaten 300ml milk 4 sprigs of lemon thyme, chopped Groundnut oil Root Vegetabl e Cak e 500g parsnips, peeled and chopped 1 celeriac, peeled and chopped 500g carrots, peeled and chopped 1kg potatoes, peeled and chopped Grated fresh horseradish, to taste 250g shallots, sliced Olive oil, for frying Seasoning Flour Red Cabbage & Pear 2 red onions, thinly sliced 1 red cabbage, thinly sliced 2 pears, cored and diced 3 tbsp brown sugar 1 cinnamon stick 1 tsp allspice 75ml red wine vinegar 175ml red wine
Method for the smoked kidneys 1. Seal kidneys quickly, all over in hot oil. Place the remaining ingredients into a wok lined with foil. Place a metal rack on top. When smoking, place kidneys on the rack and cover tightly with lid. Reduce the heat to low and leave to smoke for approximately 30 minutes. Method for the sausages 1. Soak sausage skins in cold water. Meanwhile, mince together the beef, including all fat, kidneys, back fat, rusk, port, mustard, thyme and seasoning. 2. Pan fry a small amount of the sausage filling to check for seasoning. Make sausages in normal way using a sausage maker. The mix will produce around 32 sausages. Method for the Yorkshire puddings 1. In a large bowl, blend flour with salt, eggs and milk to make batter. Add lemon thyme. Heat a little oil in each hole of a muffin tin until very hot. Add a ladleful of the batter and cook in a hot oven for 15-20 minutes, until risen and golden. Method for the root vegetable cake 1. Parboil the vegetables and finely grate. Add the horseradish. Sauté the shallots lightly and stir in to the grated vegetables with a little olive oil. Season and shape into 8 neat cakes. Dust with flour before frying until golden brown on each side. Transfer to the oven to cook through. Method for the red cabbage & pear 1. Sauté the red onion and add the cabbage and pear. Stir in sugar and spices. Add the red wine vinegar and heat until evaporated. Add the red wine, season and cook until soft. To serve 1. Place a vegetable cake in centre of plate, surround with red cabbage and pear. Place two sausages on top of root vegetable cake. Place Yorkshire pudding on dish and pour gravy around. Recipe by Jenny Jones from the brand new recipe book 'Passion!' produced by EBLEX Ltd