Main courses
Rory O’Connell’s Salade Tiede of Lamb Kidneys, Glazed Shallots and Straw Potatoes
Ingredients
- 4 lamb kidneys, cut into 1 1/2cm dice
- Salt and pepper
- 1 tbsp marjoram or thyme leaves
- For the hazelnut oil dressing:
- 3 tbsp hazelnut, walnut or extra virgin olive oil
- 3 tbsp sunflower oil
- 2 tbsp wine vinegar
- 1/4 tsp mustard
- Salt and pepper
- A pinch of sugar
- For the caramelised shallots:
- 450g peeled shallots
- 55g Kerrygold® Unsalted Irish Butter 227g
- 120ml water
- 1-2 tbsp sugar
- Salt and pepper
- Sprig of thyme or rosemary
- Selection of lettuces
- 2 tbsp olive oil
- 1 large potato
Directions
- Begin by preparing the shallots.
- Place the shallots, butter, water, sugar, salt, pepper and herb into a small saucepan. Bring to the boil and simmer covered until the shallots are tender. Remove the lid and allow the juices to evaporate and caramelise, being careful they don't burn.
- Whisk together the ingredients for the dressing and keep aside.
- Wash and dry the lettuces and salad leaves, break into bite sized pieces and place into a deep salad bowl.
- Heat good quality oil in a deep frying pan to 200C.
- Peel the potato and cut into long fine julienne strips on a mandolin, in a food processor or by hand. Wash off the excess starch with cold water, drain and pat dry. Deep fry the potatoes until they are golden brown, keep warm to serve with the salad.
- Heat the olive oil in a frying pan and add the kidneys. Season with salt and freshly ground pepper, add freshly chopped marjoram or thyme leaves and cook according to your preference.
- While the kidneys are cooking - toss the lettuces with the dressing and divide between four hot plates.
- Place the warm shallots and some of the buttery juices around each pile of salad. Arrange the straw potatoes carefully on top of each salad.
- Finally, sprinkle on the cooked kidneys straight from the pan around the salads. Serve immediately and enjoy!
