4 feather blade steaks, or small topside steaks (preferably Aberdeen Angus)
4 rashers streaky bacon, fat trimmed, finely chopped
3 onions, peeled, 1 finely chopped, 2 finely sliced
75g/2½oz fresh breadcrumbs
75g/2½oz shredded beef suet
½ tsp dried mixed herbs
2 tsp finely chopped fresh parsley
½ lemon, zest and 1 tsp juice
100g/3½oz pork sausage meat
½ tsp sea salt flakes
½ tsp freshly ground black pepper
1 free-range egg, beaten
1 tbsp Scottish mustard
2 tbsp flour, seasoned with salt and freshly ground black pepper, plus 1 tbsp
2 tbsp olive oil
1 tbsp butter
175g/6oz beef kidneys, cleaned, cores and membranes removed
1 tbsp tomato purée
100ml/3½fl oz red wine
300ml/10½fl oz beef stock
For the beef olives, preheat the oven to 170C/325F/Gas 3.
Place the beef steaks in between two sheets of cling film and bash with a meat mallet or rolling pin until very thin. Remove the cling film.
Mix the chopped bacon, the finely chopped onion, breadcrumbs, suet, dried herbs, parsley, lemon zest and juice, sausage meat, sea salt flakes and the ground black pepper in a bowl. Add the beaten egg and mix until well combined.
Spread the mustard over the beef slices, then spread over equal amounts of the stuffing. Roll the beef and stuffing up tightly, then tie up with kitchen string.
Dredge the beef olives in the seasoned flour, shaking off any excess.
Heat the olive oil and the butter in a flameproof casserole dish until the butter is foaming. Fry the beef olives for 3-4 minutes, turning occasionally, until golden-brown brown all over. Remove from the pan and set aside, reserving the pan juices.
Return the casserole to the heat, add the sliced onions and fry for 2-3 minutes, or until softened. Add the kidneys and fry for 1-2 minutes on both sides, or until browned, then stir in a tablespoon of the flour and cook gently for 1-2 minutes.
Add the tomato purée, wine and stock to the casserole and bring to a simmer.
Return the beef olives to the casserole, then place into the oven to cook for one hour, or until the beef is tender and the sauce has reduced to a thick gravy.
Meanwhile, for the skirlies, melt the suet in a heavy-based pan over a medium heat. When melted, add the onion and fry for 3-4 minutes, or until softened. Add the oatmeal to the pan and cook for 4-5 minutes, or until golden-brown.
Pour in the chicken stock and cook, stirring frequently, until the liquid has been absorbed and the oats are tender. Place a 7.5cm/3in chefs' ring on a plate and spoon in a quarter of the skirlie mixture, packing the mixture down tightly. Gently remove the chef's ring and repeat with the remaining skirlie mixture.
Heat the rapeseed oil in a frying pan and fry the skirlies for 2-3 minutes on both sides, or until golden-brown and crisp. Set aside.
For the champit potatoes, cook the potatoes in a pan of boiling salted water for 8-10 minutes, or until tender. Drain and return to the pan, placing it over a high heat to drive off any excess moisture. Pass the potatoes through a potato ricer or mash with a potato masher.
Gently heat the milk and the soured cream in a heavy-based pan over a medium-low heat (do not allow the mixture to boil). Add the spring onions and cook for 1-2 minutes, or until tender.
Stir the mixture into the mashed potatoes, then beat in the butter and fold in the chives. Season, to taste, with salt and freshly ground black pepper and keep warm.
For the fondant 'turnip', lay the swede slices out flat and cut out equal-sized rounds using a 7.5cm/3in pastry cutter. Cut off the sharp edges of the rounds to create barrel shapes.
Melt the butter in a pan and add the crushed garlic and the thyme. When the butter is foaming, add the swede rounds and cook for 2-3 minutes, or until golden-brown. Turn the swede rounds over, then carefully add the stock to the pan (it may spit). Season with salt and freshly ground black pepper, cover the pan with a lid and cook for 3-4 minutes, or until the turnip is tender. Keep warm.
For the carrot purée, place the carrot rounds into a pan and add just enough of the sparkling mineral water to cover. Add the butter, orange zest, sugar and sea salt, stir well and bring to a simmer. Cook for 15 minutes, or until most of the liquid has been absorbed and the carrots are tender. Add the chervil and season, to taste, with freshly ground black pepper.
Transfer the cooked carrots into a food processor and blend to a smooth purée. Scrape back into the pan and gently heat through before serving.
To serve, remove the string from the beef olives and thickly slice. Spoon the champit potato onto four serving plates and place a skirlie alongside. Arrange the beef olive slices over the skirlie. Place the fondant swede on the other side of the plate, along with a spoonful of the carrot purée. Spoon over the kidney gravy and serve.
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