- 2 tbsp olive oil
- 2 x 150g/5½oz veal tail fillet, trimmed, seasoned
- 300g/10½oz veal kidneys, cleaned and sliced
- 75g/2½oz unsalted butter
- 100ml/3½fl oz madeira
- 2 sprigs fresh thyme
- 1 garlic clove, crushed
- 100g/3½oz large leaf spinach
- 50g/1¾oz unsalted butter
- 1 large potato, peeled and cut into chips
- vegetable oil for deep-frying
- 100ml/3½fl oz balsamic vinegar
- 150ml/5fl oz veal stock
- 75g/2½oz unsalted butter
- salt and freshly ground black pepper
- 1 shallot, diced
- 2 garlic cloves, chopped
- 4-6 tbsp chopped parsley
- For the veal and kidneys, heat half the oil in a frying pan and once hot cook the veal for 3-4 minutes, or until done to your liking. Set aside to rest.
- Heat a clean pan and add the remaining oil and cook the kidneys for 2-3 minutes, then finish with a little butter. Set aside to rest. Put the madeira, thyme and garlic in a clean pan and heat to reduce in volume by half.
- Heat the butter in a large sauté pan, add the spinach and a little water and cook until it wilts.
- Heat deep-fat fryer to 180C, or half-fill a deep pan with oil and heat to 180C or until a piece of bread dropped into the oil turns golden brown in 15 seconds (Caution: Hot oil can be dangerous. Do not leave unattended).
- Fry the chips for 3-4 minutes. Drain and season with salt.
- For the veal reduction, heat a saucepan and add the vinegar and cook until reduced to half the volume. Add the stock and reduce again to half the volume. Finish with the butter and season with salt and pepper.
- For the dressing, place all the ingredients into a medium bowl and mix.
- To serve, slice the veal fillet and kidneys. Place the cooked spinach in the centre of the plate and dot with slices of fillet and kidneys. Top with some of the dressing, the veal reduction and the madeira reduction. Mix the rest of the dressing with the warm salted chips and pile on top.