Skip to content
Kidneys with white wine and onions  recipe

Kidneys with white wine and onions recipe

1 rating

This lovely light meal is simple, delicious and cheap to make. The lamb kidneys sautéed with white wine, butter, onions and garlic; giving you a rich and flavoursome dish. See method

  • Serves 2
  • 10 mins to prepare and 1 hr to cook
  • 274 calories / serving

Ingredients

  • 200g (8oz) lambs’ kidneys
  • 80ml (3fl oz) white wine
  • 30g butter
  • 2 large brown onions, finely sliced
  • 1/2 tbsp freshly chopped parsley
  • toast, to serve
If you don't have brown onions, try using white, red or spring onions

Each serving contains

  • Energy

    1140kj
    274kcal
    14%
  • Fat

    15g 22%
  • Saturates

    9g 44%
  • Sugars

    7g 8%
  • Salt

    0.6g 11%

of the reference intake
Carbohydrate 9.9g Protein 18.7g Fibre 2.3g

Method

  1. To prepare the kidneys, remove any membranes and slice in half lengthwise. Remove the hard core with a small sharp knife and discard. Place in a bowl, cover with boiling water and leave for 5 minutes.
  2. Drain, return to the bowl and pour over the white wine. Leave to marinade for at least 1 hour.
  3. Heat the butter in a large saucepan and cook the onions on a gentle heat with the lid on for 10 minutes, until soft but not browned.
  4. Remove the kidneys from the marinade, reserving the liquid, and chop into bite-size chunks.
  5. Add the kidneys to the onions with a splash of the marinade. Gently cook the kidneys for 20 minutes, adding a little of the marinade to the pan every now and then. Scatter with the chopped parsley and serve with lightly toasted bread.

See more Lamb recipes

You may also like

Be the first to comment

Before you comment please read our community guidelines.