Lambs' Liver and Kidney, With Braised Kale and Crushed Potatoes

Pan-fried lamb liver and kidneys served over creamy kale-crushed potatoes, topped with marinated onions and crispy bacon.

Potatoes Meat Gourmet Offal Low Budget

Estimated Nutrition

Calories

635.6

kcal / serving

2542.4 kcal total

Carbs

20.6g

per serving

82.3 g total

Fat

39.6g

per serving

158.4 g total

Protein

49.2g

per serving

196.8 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

BakingIngredients

pinch

CondimentsSauces

Dairy

110

split for potatoes and frying

Meat

piece

Bacon

rashers, rind on

500

Lambs Liver

unsliced

piece

Lambs' Kidneys

cut into quarters

NutsSeeds

bunch

Sage

bruised

piece

Garlic

cloves, crushed

tbsp

Cumin

ground

Salt

to taste

Black Pepper

to taste

OilsFats

Rapeseed Oil

for onion marinade

Vegetable Oil

for frying

Vegetables

piece

Red Onion

thinly sliced

500

Potatoes

floury variety, peeled

300

Kale

stemmed, chopped into 2.5cm pieces

Method

Blanch sliced onions in boiling water for 5 minutes, drain, and mix with rapeseed oil, mustard, and sugar.

Boil potatoes for 20 minutes until tender, drain, and dry over low heat.

Roughly crush warm potatoes with 60g butter and hot milk.

Boil kale for 4 minutes, drain, and stir into the crushed potatoes.

Fry bacon until crisp, chop into pieces, and fry reserved kale leaves until charred.

Sear liver with sage, 2 garlic cloves, and 50g butter for 3-4 minutes per side while basting.

Flash-fry kidneys with cumin and remaining garlic in the same pan for 2 minutes.

Plate kale mashed potatoes, top with onions, sliced liver, kidneys, and garnish with bacon and crispy kale.