Kidneys with white wine and onions recipe
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 274.0kcal
- Fat
- 15g
- Saturates
- 9g
- Salt
- 0.6g
- Sugars
- 7g
of the Reference intake
Carbohydrate 9.9gProtein 18.7gFibre 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
