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MasterChef New Zealand


Episode 3 - Sauted lamb kidneys with polenta and mushroom

MasterChef New Zealand on TV ONE and TVNZ Ondemand

Sauted lamb kidneys with polenta and mushroom - Recipe by Tanisha and Verena


1/2 Cup Polenta
2 Shallots
2 rashers Bacon finely chopped
2 Cup Campbell's Real Stock Chicken
20g Butter
1 Tbsp Olive oil

2 Portobello
1 sprig Thyme
2 tbsp Olive oil

Crumb garnish
1 tbsp Butter
3 tbsp Panko crumb
1/2 Lemon, zested

2 Kidneys veins removed and quartered
2 Shallots
2 rashers Bacon diced
1 Clove garlic finely chopped.
1 tbsp Olive oil
3 tbsp White wine
2 tbsp Cream
1 sprig thyme

Saute the shallots and bacon, add in the stock and bring to the boil. Whisk in the polenta gradually and whisk untill cooked, season and stir in the butter. Pour into a lined baking tray and place into the fridge to set. When set unsinge a ring cutte, cut into circles and pan fry untill golden on each side, drain on paper towel.

Marinate the mushrooms in oil thyme and seasoning for 10 minutes then roast at 200 degrees for 10 minutes.

Melt the butter and add panco crumbs cook untill deep golden colour and stir through the lemon zest, drain on paper towel.

Saute the shallot and bacon until shallots are translucent, add in garlic and thyme, deglaze the pan with the white wine, reduce by half and add in kidneys.
Cook for 2 minutes add in cream and seasoning.

Place the polenta on the bottom of the plate and top with a mushroom. Then add on the kidneys and the sauce and garnish with the crumbs.