Kidney Soufflé

Name: Kidney Soufflé
Prep time: 1 h
Cook time: 1 h
Total time: 1 h
Yield: 4
Cuisine: Global
Ingredients: 454 grams veal or beef kidney, cleaned and finely chopped; 4 Tbsps butter, divided; 5 eggs, separated; 2 Tbsps flour; 227 grams ground pork or veal; 4 servings Kosher salt and freshly ground black pepper; 237 milliliters homemade or store-bought low sodium chicken broth; 4 servings Steamed asparagus and Hollandaise sauce for serving; 59 milliliters small shallot, finely chopped (about

You can never have too many main course recipes, so give Kidney Soufflé a try. This recipe serves 4. One portion of this dish contains around 39g of protein, 44g of fat, and a total of 578 calories. This recipe covers 37% of your daily requirements of vitamins and minerals. Head to the store and pick up ground pork, flour, eggs, and a few other things to make it today. To use up the flour you could follow this main course with the Apple Tart with Caramel Sauce as a dessert.

Instructions

Adjust oven rack to middle position and preheat to 350°F. Butter a 3 cup soufflé dish or 4 (1/2-cup) ramekins.

Ingredients you will need

Butter

Equipment you will use

Ramekin

Oven

In a large skillet over medium high heat melt 2 tablespoons butter. When butter has melted add shallot and cook until soft, about 4 minutes.

Ingredients you will need

Shallot

Butter

Equipment you will use

Frying Pan

Add ground pork or veal and chopped kidney and cook, using a spatula or wooden spoon to break up any large chunks. Continue to cook, stirring occasionally, until meat and kidney are fully cooked, about 5 minutes longer.

Ingredients you will need

Ground Pork

Kidney

Meat

Veal

Equipment you will use

Wooden Spoon

Spatula

Transfer mixture to a large bowl and set aside.

Equipment you will use

Bowl

Add remaining butter to the skillet, and when melted add flour and cook, stirring constantly, until flour begins is golden brown with a biscuit-like aroma, about 2 minutes. Slowly whisk in stock, then whisk in marmite. Cook, stirring occasionally, until mixture has thickened, about 5 minutes.

Ingredients you will need

Biscuits

Marmite

Butter

All Purpose Flour

Stock

Equipment you will use

Frying Pan

Whisk

Add stock mixture to meat mixture and fold to combine. Allow to cool ten minutes, then whisk in egg yolks one at a time.

Ingredients you will need

Egg Yolk

Stock

Meat

Equipment you will use

Whisk

Using a mixer or a whisk beat egg whites until stiff peaks form, then gently fold egg whites into meat mixture in two additions, being careful not to allow mixture to deflate.

Ingredients you will need

Egg Whites