Kidneys turbigo

From Cookipedia


Kidneys turbigo
Kidneys turbigo
Servings:Serves 6
Calories per serving:301
Ready in:1 hour 10 minutes
Prep. time:15 minutes
Cook time:55 minutes
Difficulty:Average difficulty
Recipe author:Chef
First published:19th January 2013
The ingredients

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.


Ingredients

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Method

  1. Blanch the shallots in boiling salted water for 2 minutes, drain and peel - it's easier after they have been blanched. Set aside.
  2. 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.
  3. Give the pan a wipe round, add 50 g of butter and add the onions and mushrooms. Sauté for 5 minutes, stirring often.
  4. Leaving the mushrooms and onions in the pan, remove it from the heat and stir in the flour.
  5. 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
  6. Cut the sausages in half or smaller pieces if you wish.
  7. Return to the heat, bring to the boil and return the kidneys and sausages, reduce the heat, cover and simmer for 40 minutes.
  8. 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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