Grilled Lamb Kidney with Knorr ash and Rocket and Basic Brown Sauce
Ingredients (8 portions)
| Amount | Measure | Name |
|---|---|---|
| 12.50 | g | Knorr Classic Brown Sauce with Roux |
| 0.13 | l | Water |
| 12.50 | g | MARVELLO Full Fat Spread 30 x 500g |
| 18.75 | g | Spinach |
| 18.75 | ml | MEADOWLAND Classique 10 x 1L |
| 25.00 | ml | Wine, red |
| 12.50 | g | Sage, fresh |
Preparation
1. Make up the basic brown caaording to the instructions, and reduce by half, infuse with fresh sage then add red wine and reduce by half again. Add butter for shine.
2. Season Kidneys with salt and pepper and all purpose seasoning rub.Saute kidneys for 3-5 minutes and allow to rest.
3. Lightly saute spinach for 2 minutes and add water for 1 minute then remove from heat.
4. Make up Knorr Mash according to make up instructions, then add classique cream and season with marvello and salt and pepper.
5. To plate, Pour sauce on plate, then follow with spinach in center, place kidneys on top and pipe mash round thge plate.
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