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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

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.
Drain, return to the bowl and pour over the white wine. Leave to marinade for at least 1 hour.
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.
Remove the kidneys from the marinade, reserving the liquid, and chop into bite-size chunks.
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