Pork Kidneys in Creamy Madeira Sauce using a Fagor
(5)
Preparation time
Total time
Servings
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Difficulty
Dive into the rich and savory world of Pork Kidneys in Madeira Sauce, a dish that whispers secrets of old-world culinary charm! Originating from the heart of Portugal, this exquisite recipe combines tender pork kidneys with the earthy notes of chanterelles and the luxurious flavor of Madeira wine. Imagine a time when the aristocracy dined on such delicacies, and you too can feel like royalty with each mouthful. This dish is not just a meal; it's a journey through flavors, where the buttery richness meets a hint of sweetness from the wine, topped off with a sprinkle of fresh parsley for that perfect finish. Fun fact: kidneys were once considered a delicacy for the elite, so you're not just cooking; you're indulging in history!
Ingredients
- 500 g Pork kidney
- 500 g Water
- 100 g Shallot
- 20 g Olive oil
- 30 g Butter
- 100 g Madeira
- 100 g Beef broth
- 100 g Whole thick cream
- 1 Pinch(es) Salt
- 1 Pinch(es) Pepper
- 10 g Fresh parsley
Steps
Kidneys
- Cut the Pork Kidneys into medium-sized pieces.
- Add 500 g of pork kidney, 500 g of water in the food processor bowl.
- Mix manual: 5:00min / 0°C / Speed 5.
- Drain the content of the food processor bowl in a strainer.
- Wash the food processor bowl.
Sauce
- Add 100 g of shallot in the food processor bowl.
- Mix chop: 5:00min / 0°C / Speed 5.
- Add 20 g of olive oil, 30 g of butter in the food processor bowl.
- Mix manual: 5:00min / 120°C / Speed 1.
- Add 100 g of madeira, 100 g of beef broth in the food processor bowl.
- Mix manual: 10:00min / 100°C / Speed 1.
- Add 100 g of whole thick cream, 1 pinch(es) of salt, 1 pinch(es) of pepper in the food processor bowl.
- Mix manual: 5:00min / 90°C / Speed 1.
Final Preparation
- Transfer the content of the strainer in the food processor bowl.
- Mix manual: 10:00min / 90°C / Speed 1 in inverse.
- Chop, and add 10 g of fresh parsley in the food processor bowl.
- Serve Pork Kidneys with a side salad of Arugula and Red Lettuce.
- Serve Hot.
