LAMBS' KIDNEYS IN RED WINE
This goes very well with some basmati rice cooked with onion, or else with some very creamy mashed potato.
Categories Offal Recipes for 2 Winter warmers Mains
Yield Serves 2
Number Of Ingredients 10
Steps:
- Begin by melting the butter in a pan and softening the onion and garlic in it for 5 minutes. After that add the chopped bacon and the mushrooms, and cook for a further 10 minutes. Meanwhile, prepare the kidneys: cut them in half and remove the skins, then snip out the cores with a pair of kitchen scissors. Now add the halved kidneys to the pan and cook them to colour a little, stirring them around the pan. Next sprinkle in the flour and stir it to soak up the juices, then add the thyme and pour in the red wine. Bring the whole lot to simmering point; season with salt (not too much, because of the bacon) and pepper. Then cover the pan and simmer gently for 15 minutes. Then remove the lid and simmer for a further 10 minutes.
VEAL KIDNEYS IN RED-WINE SAUCE
Steps:
- Cut each kidney crosswise into quarters. Cut away and discard most but not all of the firm interior white fat or core of each kidney. Cut the kidneys into bite-size cubes and set aside.
- Cut the mushrooms into bite-size pieces. There should be about 4 cups.
- Heat 1 tablespoon of the butter in a saucepan, and add the mushrooms. Cook, stirring, until the mushrooms give up their liquid. Continue cooking until the liquid evaporates. Add 1 tablespoon of the shallots and the flour, and cook briefly, stirring. Add the wine, beef broth and tomato paste, and cook over high heat about 5 minutes or until reduced to 2 cups.
- Meanwhile, heat 1 tablespoon of the oil in a wide, heavy skillet, and add half of the kidney pieces. Cook, shaking the skillet and stirring often, about 1 1/2 minutes. Line a mixing bowl with a sieve, and pour the kidneys into the sieve to drain.
- Heat the remaining 1 tablespoon oil in the skillet, and add the remaining kidney pieces. Cook about 1 1/2 minutes and drain, as above.
- Heat 1 tablespoon of the butter in a casserole, and add the remaining 2 tablespoons of shallots. Cook briefly, and add the mushrooms in red-wine sauce, the kidneys, salt and pepper, and swirl in the remaining 3 tablespoons of butter. Serve sprinkled with parsley.
Nutrition Facts : @context http, Calories 276, UnsaturatedFat 11 grams, Carbohydrate 8 grams, Fat 22 grams, Fiber 2 grams, Protein 4 grams, SaturatedFat 10 grams, Sodium 494 milligrams, Sugar 3 grams, TransFat 1 gram
SAUTEED KIDNEYS
Make and share this Sauteed Kidneys recipe from Food.com.
Provided by Molly53
Categories Beef Organ Meats
Time 30m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Remove the outside membrane from the kidneys.
- Rinse and pat dry; set to the side.
- Melt the butter and oil together in a skillet.
- Brown the kidneys quickly, and remove to a warm platter.
- Add the onion and mushrooms to the pan and cook until the onion is soft and translucent, stirring frequently.
- Add the wine and cook for another minute or so; return the kidneys to the pan and add salt to taste.
- Heat through.
- Serve on toast points.
Nutrition Facts : Calories 127, Fat 12.1, SaturatedFat 5.9, Cholesterol 22.9, Sodium 63.1, Carbohydrate 2, Fiber 0.3, Sugar 0.8, Protein 0.7
SAUTéED MUSHROOMS WITH RED WINE
Excellent served as a side dish with steak, roast beef or even chicken. The lemon gives the mushrooms a nice tangy flavour which mixes well with the flavour of the red wine.
Provided by Just Call Me Martha
Categories Vegetable
Time 15m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Melt butter in large frying pan.
- Add sliced mushrooms and sauté over high heat until they squeak and sizzle and are nicely browned.
- Add salt, pepper and red wine.
- Simmer for 5 minutes.
- Add lemon juice and parsley.
- Toss well.
Nutrition Facts : Calories 91, Fat 6.2, SaturatedFat 3.7, Cholesterol 15.3, Sodium 48.3, Carbohydrate 4.9, Fiber 1.2, Sugar 2.2, Protein 3.7
MUSHROOMS SAUTéED IN RED WINE SAUCE
This is a Greek recipe originating from Cyprus. In Greece, it's called Manitaria Afelia. It's versatile and can be served a number of ways, such as an appetizer, or part of a meze selection, or as a side dish to accompany a main dish of grilled meat. I used thinly sliced button mushrooms and served it over broiled Sirloin...
Provided by Vickie Parks
Categories Other Appetizers
Time 15m
Number Of Ingredients 7
Steps:
- 1. Heat olive oil in a skillet over medium heat. Add the mushrooms and garlic, and cook until garlic is lightly browned all over, about 5 minutes, stirring continuously.
- 2. Add wine to skillet and let it come to a boil, allowing it to remain at a hard boil for 1 minute. Turn heat down and let it simmer, uncovered, for 8 minutes. Season with salt, pepper, and coriander seeds, and cook for 2 more minutes. Cool slightly before serving.
SAUTEED CHICKEN IN RED-WINE SAUCE
Provided by Pierre Franey
Categories dinner, weekday, main course
Time 45m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Sprinkle the chicken with salt and pepper.
- Heat the butter in a skillet large enough to hold the chicken in one layer without crowding. Add the chicken pieces skin-side down.
- Cook and brown the pieces over medium-high heat about 6 minutes. Turn the pieces and cook about 5 minutes longer.
- Add the mushrooms, onions, shallots and garlic and stir to blend over high heat for about 3 minutes.
- Remove most of the fat and sprinkle the flour evenly over all. Stir and cook for one minute.
- Add the Cognac and ignite it quickly. Add the wine, chicken broth, bouquet garni, salt and pepper. Stir and bring to a simmer. Cover and cook 20 minutes or until tender. Remove the cover and simmer to reduce the sauce if necessary. Remove the bouquet garni and serve.
Nutrition Facts : @context http, Calories 863, UnsaturatedFat 27 grams, Carbohydrate 35 grams, Fat 47 grams, Fiber 6 grams, Protein 55 grams, SaturatedFat 15 grams, Sodium 1970 milligrams, Sugar 14 grams, TransFat 0 grams
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