1 tbsp olive oil
175g/6oz smoked streaky bacon lardons
125g/4½oz baby onions, blanched
500g/1lb 2oz calves' kidneys, cleaned, trimmed and cut into small pieces
4 tbsp Madeira wine
4 tbsp sherry
110ml/4fl oz beef stock
75ml/3fl oz double cream
salt and freshly ground black pepper
3 tbsp chopped fresh flatleaf parsley
8 thick slices sourdough bread
1 tsp Dijon mustard
1 tbsp white wine vinegar
3 tbsp extra virgin olive oil
110g/4oz mixed salad leaves
Heat the olive oil and butter in a frying pan until foaming, then fry the bacon for 2-3 minutes, or until golden-brown. Add the baby onions and cook for 1-2 minutes, or until softened.
Add the kidneys and cook for 1-2 minutes, or until golden-brown all over. Add the Madeira and sherry to the pan and carefully tip the pan towards the flame of the hob, so that the alcohol catches alight (NB: keep clothing and fabric well clear of the flame). When the flame has gone out, cook until the alcohol has reduced in volume by half.
Add the beef stock to the pan and simmer for 3-4 minutes, or until the kidneys are cooked through. Stir in the cream and cook for 1-2 minutes to warm through, then season, to taste, with salt and freshly ground black pepper. Stir in the parsley. Set aside and keep warm.
Heat a griddle pan until hot, then add the slices of sourdough and toast for 1-2 minutes on both sides, or until crisp and golden-brown.
Whisk together the mustard, vinegar and extra virgin olive oil in a bowl until well combined, then season with salt and freshly ground black pepper. Drizzle the dressing over the salad leaves and mix well to coat.
To serve, place two pieces of toast in the centre of each of four serving plates. Spoon the kidneys and sauce over the top. Divide the salad among the plates and arrange alongside the kidneys and toast.
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Micky Flanagan and chefs Francesco Mazzei and David Everitt-Matthias are in the studio.
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