Pork Kidney Piece From the Roast with Peach Chutney

Remove the roast from the refrigerator one hour before preparation.

Stir port wine (1), sugar, salt, bell pepper, paprika and mustard to make a marinade. Brush the pork kidney piece all over with it and marinate for half an hour.

Before roasting, pin the bay leaves with cloves on the fat side of the roast. Place the meat on the grill rack and slide it in on the middle rack. Fold in the fat and roast the meat in the oven heated to 220 °C for about 50 minutes. While roasting, mix port wine (2) and wine and baste the roast regularly with the liquid.

While the meat is marinating and roasting, cook the chutney: Cut the peaches in half, remove the pits and cut into wedges.

Peel the ginger and cut it into very fine slices. Bring to the boil in a frying pan with the sugar, port, white wine and mustard seeds. Add the peach slices and cook on high heat for about 20 minutes. Season the chutney with salt and freshly ground pepper and let it cool down.

To serve, pour the gravy from the fat tray into a frying pan and degrease a little if necessary. Bring to the boil and season well with salt and freshly ground pepper. Cut the pork kidney into slices, serve and pour the gravy over it. Serve the chutney separately. Serve with spinach leaves and/or roast potatoes.

Tip: Wuss

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