|Lambs liver and kidney stuffed mushrooms with mashed potatoes and swede|
I love offal of a great many different types but probably most of all, liver and kidneys. When I bought some lambs liver and kidneys to prepare an alternative full Scottish breakfast recently, I had some leftover and came up with this recipe idea for the following night's dinner.
|Preparing lambs liver and kidneys for cooking|
2 ounces lambs liver
2 lamb kidneys
2 tablespoons vegetable oil for frying
1 small red onion, peeled and diced
1 clove of garlic, peeled and grated or finely chopped
Pinch dried sage
Pinch dried thyme
Salt and black pepper
1/2 small Swede turnip/rutabaga, peeled and roughly chopped
2 medium floury/starchy potatoes, peeled and roughly chopped
2 large breakfast mushrooms, stalks removed
1 tablespoon grated cheddar cheese
Freshly chopped flat leaf parsley to garnish
|Small red onion and garlic clove|
The liver and kidneys should be roughly chopped. Be sure to remove the white fatty tissue from inside the kidneys if this has not already been done by your butcher.
|Prepared red onion with seasoning herbs|
Pour the vegetable oil in to a non-stick frying pan and gently heat. Add the liver, kidney, onion and garlic. Season with the dried herbs, slat and black pepper. Stir fry over a moderate heat for about three or four minutes.
|Frying lambs liver, kidneys and onion|
Turn off the heat, cover and allow to cool completely. Half an hour should be plenty of time.
|Potatoes and Swede turnip for making mash|
Preheat your oven to 350F/170C/Gas Mark 4.
|Potatoes and Swede turnip ready for boiling|
Put the potato and Swede pieces in to a large pot of cold water and season with salt. Bring the water to a simmer until the pieces are just softened. This will take around twenty minutes.
|Large breakfast mushrooms|
Use a teaspoon to carefully fill the cups of the mushrooms with the liver and kidney combination.
|Cooked and cooled offal is stuffed in to mushrooms|
Very lightly oil a baking tray and lay the mushrooms on it. Cook in the oven for fifteen minutes.
|Stuffed mushrooms ready for baking|
Take the mushrooms from the oven and scatter with the grated cheese. Return to the oven for one more minute, just to melt the cheese.
|Grated cheese is scattered on stuffed mushrooms|
Drain the potatoes and Swede through a colander at your sink. Let them steam off for a few minutes to get rid of the excess moisture and avoid having soggy mash.
|Potatoes and Swede turnip are drained and left to steam|
Use a spatula to lift the mushrooms to a wire rack and let them rest and also steam off for two or three minutes.
|Stuffed mushrooms are rested on wire rack|
Put the potatoes and Swede back in to the empty pot. Add a little bit of butter and season with white pepper. Swirl the pot gently to melt the butter and mash with a hand masher.
|Preparing to mash potatoes and Swede turnip|
Lay the stuffed mushrooms in opposite corners of a square plate.
|Stuffed mushrooms are plated|
Spoon the mash around the mushrooms and garnish with the chopped parsley.
|Mashed potatoes and turnip is spooned around stuffed mushrooms|