Beef Cheek and Liver Flan

Preheat the oven to 110c.

Wash the lamb kidney's under running water to remove any bitterness. Slice the kidneys in half and snip out the tight white core with a sharp knife and/or kitchen scissors. Chop the kidneys into small cubes (just reserve 4 - 8 slices for the decoration).

Roughly chop the beef cheek leftovers into smaller bits (if necessary).

Heat the beef cheek fat in a pan on medium heat. Add the beef cheek leftovers and cook for a few minutes, using a spatula to break up the meat.

Stir in the kidney cubes, beef cheek cooking juices (or bone broth) and salt. Continue to cook for 3-4 minutes longer, until the kidney begins to soften.

Pour the pan contents into a lined and well-greased springform pan. Use a spoon or a spatula to press the ingredients down until level.

Blend the veal liver in a high speed blender until smooth. Pour the contents of the blender into a large glass bowl.

Use an electric hand whisk (or regular whisk) and beat the liver mixture vigorously to incorporate as much air as you can.

Once you have beaten the liver, add in the Alfredo Style Sauce and continue to use the electric hand whisk, to whisk the mixture for another minute or so.

Pour the mixture over the beef and kidney. 

Lay the lard strips on top of the ingredients in a crisscross pattern. Add the remaining kidney slices to the top, for decoration.

Place the springform pan on a baking tray and pop it in the centre of a pre heated oven. Cook for 35 minutes. Remove from the oven.

Serving Hot

Allow the flan to cool down slightly before dishing out into equal servings. Heat up the beef cheek sauce and drizzle a little over the top of each slice.

Serving Cold*

Once the beef cheek and liver flan has finished cooking and is cool, pour over the beef cheek sauce. Cover and place the flan in the fridge until the sauce sets into a jelly like consistency. (You'll need to make sure you use a nice gelatinous beef or oxtail broth to ensure it sets well)

Enjoy!