Kidneys with white wine and onions recipe

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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

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.

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