Secret garden 18 October 2019 After months of secrecy the Newt has opened its gates to a luxurious hotel, extensive gardens, cyder press and restaurant in the core of the Somerset countryside
In this week's issue... Secret garden After months of secrecy the Newt has opened its gates to a luxurious hotel, extensive gardens, cyder press and restaurant in the core of the [...]
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Recipe of the week: Veal kidneys with Belgian gin and mustard

09 July 2019 by
Recipe of the week: Veal kidneys with Belgian gin and mustard

Or Kalfsnierkes op z'n gents/rognons de veau a la gantoise

The keys to success with kidneys are simple. They must be very fresh, firm to the touch, and without the slightest hint of an ammonia odour. Kidneys are a tender, very lean meat and must be cooked briefly and quickly so that they remain pink and moist in the centre. Overcooked kidneys are tough and inedible.

Serve the kidneys with Belgian fries and a casserole of wild mushrooms or carrot timbales.

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