Baking with Jackie Cameron by Jackie Cameron

Author:Jackie Cameron
Language: eng
Format: mobi
ISBN: 9781485900207
Publisher: Penguin Random House South Africa
Published: 2016-06-30T21:00:00+00:00

Mushroom, kidney and red wine filling

Place the suet or butter in a large saucepan over a medium heat and allow to melt. Add the onions, garlic and rosemary and sauté until well caramelised.

Add the mushrooms and kidneys and sauté for a minute or two, until the kidneys are just cooked through.

Deglaze the pan with the red wine and reduce until almost completely evaporated. (Keep the heat fairly high, so the liquid reduces quickly.)

Add the brandy and reduce until it has completely evaporated. Add the white wine and sherry and cook until reduced by half.

Toast all the seeds and spices in a small pan, taking care not to burn them. Add to the mushroom-kidney mixture.

Add the cream and reduce by half.

Stir in the egg yolks and breadcrumbs, to bind the mixture. Season well and add a splash more red wine and sherry if needed.

Remove the saucepan from the heat and allow the mixture to cool down. Scoop the mixture into small balls (± 55 g each; you should have about 10 balls) and roll them in flour. Place the balls on a baking tray or plate, cover with clingfilm and place in the fridge for a few hours, to firm up.

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