Lambs' Kidneys Turbigo Recipe
Ingredients
| Lambs' kidneys - 275 grams or 10 ounces | ||
| Pork chipolata sausages - 75 grams or 3 ounces | ||
| Spanish onions - 125 grams or 4 ounces | ||
| Button mushrooms | 125 Gram | |
| Red wine | 125 Ounce | |
| Dried oregano or marjoram - 1.25 millilitres or 1/4 level teaspoon | ||
| Tomato puree - 10 millilitres or 2 level teaspoons | ||
| Beef stock cube - 1 | ||
| Water | 1/2 Pint | |
| Corn flour | 15 Gram | |
Directions
GETTING READY
1. Slice lamb-€™s kidneys; remove and discard all white cores.
2. Grill the sausages well; cut into thick slices.
3. Chop onions and mushrooms roughly.
MAKING
4. In a saucepan, put together vegetables, red wine oregano or marjoram and tomato puree; let simmer for 3-4 minutes without boiling off all liquid.
5. Add water and stir in stock cubes; cover and simmer for 10 minutes.
6. Add sliced kidneys and sausages; cover and simmer for another 30 minutes.
7. In a cup, mix corn flour in a little cold water; stir into the sauce and simmer for about 10 minutes until sauce is thick.
FINALISING
8. Let cool down completely.
9. Divide into 4 equal portions and store in individual containers.
10. Freeze until served.
SERVING
11. Remove a portion from freezer and let defrost.
12. In a saucepan, gently heat and serve hot Lambs' Kidneys Turbigo with mashed potatoes.
1. Slice lamb-€™s kidneys; remove and discard all white cores.
2. Grill the sausages well; cut into thick slices.
3. Chop onions and mushrooms roughly.
MAKING
4. In a saucepan, put together vegetables, red wine oregano or marjoram and tomato puree; let simmer for 3-4 minutes without boiling off all liquid.
5. Add water and stir in stock cubes; cover and simmer for 10 minutes.
6. Add sliced kidneys and sausages; cover and simmer for another 30 minutes.
7. In a cup, mix corn flour in a little cold water; stir into the sauce and simmer for about 10 minutes until sauce is thick.
FINALISING
8. Let cool down completely.
9. Divide into 4 equal portions and store in individual containers.
10. Freeze until served.
SERVING
11. Remove a portion from freezer and let defrost.
12. In a saucepan, gently heat and serve hot Lambs' Kidneys Turbigo with mashed potatoes.
Chef
