Kidneys turbigo
I remember my mum used to cook kidney turbigo when we were small children and I even remember it being spicy. This is as close to her recipe that I have been able to get to the recipe she used to make.
| Kidneys turbigo | |
|---|---|
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| Servings: | Serves 6 |
| Calories per serving: | 301 |
| Ready in: | 1 hour 10 minutes |
| Prep. time: | 15 minutes |
| Cook time: | 55 minutes |
| Difficulty: | 
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| Recipe author: | Chef |
| First published: | 19th January 2013 |
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Best recipe reviewMy first ever 'curry' 4.7/5 Back in the 60's, this was the first 'curry' I ever remember tasting! Thanks Mum! x |
Ingredients
Printable 🖨 shopping 🛒 list & 👩🍳 method for this recipe
- 12 shallots
- 50 g (2 oz) butter
- Olive oil for frying
- 6 lambs kidneys, washed, skinned, cored and cut into small chunks
- 1 pack of thin chipolata sausages (about 340 g)
- 150 g fresh button mushrooms, quartered
- 2 teaspoons plain flour
- 1 teaspoon tomato puree
- 1 tablespoons of sherry
- 1 tablespoon of sherry vinegar
- 284 ml (1/2 pint) beef stock
- Good splash of Louisiana hot pepper sauce or Tabasco sauce
- 1 bay leaf
- sea salt and freshly ground black pepper
- 2 tablespoons freshly chopped parsley
Method
- Blanch the shallots in boiling salted water for 2 minutes, drain and peel - it's easier after they have been blanched. Set aside.
- Heat a splash of olive oil in a pan and sauté the kidneys and sausages on a fairly high heat until browned all over. Lift out the kidneys and sausages with a slotted spoon and set aside. I prefer to discard the juice and fat at this stage.
- Give the pan a wipe round, add 50 g of butter and add the onions and mushrooms. Sauté for 5 minutes, stirring often.
- Leaving the mushrooms and onions in the pan, remove it from the heat and stir in the flour.
- Deglaze the pan with the sherry and the sherry vinegar, add tomato puree, stock and bay leaf, 1 tablespoon of the parsley and season to taste with salt and pepper
- Cut the sausages in half or smaller pieces if you wish.
- Return to the heat, bring to the boil and return the kidneys and sausages, reduce the heat, cover and simmer for 40 minutes.
- Discard the bay leaf and serve immediately, sprinkled with the remaining parsley.
Serving suggestions
The classic accompaniment for this dish is fried croutons, but I prefer it with peas and mashed potatoes. Plain tortilla chips would be a nice side dish for this.
Variations
A few rashers of home smoked bacon added with the sausages would go well with this.
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