juniper
Juniper cream sauce is usually served with game dishes, but it also goes well with kidney!
Especially the slightly austere taste of the kidneys harmonizes with the spicy juniper note. And it's easy to make:
preparation
- An onion, a clove of garlic and some smoked pancetta (Gelderland Wammerl) are steamed in olive oil. If you like you can root vegetables, carrots, celery, but that does not have to be.
- With a decent shot of red wine - I take a French country wine - is extinguished.
- And then come the aromatics: 1 - 2 tablespoons of juniper berries, which should be squeezed or pounded in a mortar. Then of course salt and pepper, thyme and rosemary - dried or fresh, even a little grainy broth goes well. Sugar! Yes, sugar completes wonderfully.
- Again and again with red wine, let smear ...
- And now you can plunder the fruit basket. Plums, grapes, elderberries, apples - you can put everything in the sauce and melt it. And not to forget cranberries or a sour jam.
- If all these things are cooked soft, have the right spice by tasting, then the whole thing comes in a sieve or the fleet Lotte and is happening.
- The pork kidney is watered, cut into small cubes, while the white interior is removed, dried well and sautéed quickly in hot oil. This is fixed!
- The finished sauce is tipped over the kidneys in the pan and a tidy shot of sweet cream added.
What's up? Spaetzle, but also pasta or potatoes.
