Thursday, 28 June 2012

Kidney in Red Wine with Chorizo

After hubby's last sortie to the kitchen, resulting in the Steak & Kidney Pudding, I was left with several unused lamb kidneys.  Unsure of what exactly to do with them and a bit loath to just chuck them out I consulted the Sainted Delia and came away with my version of this recipe.

Kidney in Red Wine with Chorizo
Serves 2 Est WW Points 10 per serving

6 Lamb kidneys, halved and with the core cut out
Large handful of mushrooms halved
1 glass red wine
1 onion, chopped
2 cloves garlic, finely chopped

40g chorizo
20g butter - naughty but nice
1 tbsp flour
2 tsp fresh thyme chopped

Melt the butter and gently soften the onions and garlic.  Add the chorizo and mushrooms and cook slowly for 10 mins. 
Add the prepared kidneys and cook them until they have a little colour. 
Sprinkle on the flour and stir in to soak up all the juices, pour in the wine and add the thyme and S&P.
Stir and bring up to a simmer.  Cover with a lid and leave to blip away for 15 mins, then remove lid and simmer for a further 10 mins.

I served with boiled new potatoes and cabbage and for an afterthought of a dish it turned out very well indeed.  A seemingly decadent dish that is rich on taste and low on cost.

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