Lamb Kidney Stew
Lamb Kidney Stew with beans and vegetable flavored rice: Friends
that visit Luisa and I at home, always take it for granted that Luisa can only bake excellent deserts and cakes. Let me tell you; that is not true, she is also an excellent cook, Luisa loves to prepare tasty, healthy and nutritious meals, but once in a while
she also loves to present dishes, that date back in time to her youth, traditional, homemade grandmothers recipes. So Today I will present one of her favorites; Lamb Kidney Stew with beans and a vegetable flavored rice. She always warns:”You’ll
have to keep this treat for people you know like kidneys”. Highly nutritious and relatively inexpensive. The flavor is superb if you’re careful to cook the kidneys lightly. Has I’ve discovered throughout the years, disguise shouldn’t
be necessary, a good fresh kidney should have an earthy sweetness similar to liver or heart, and a soft bouncy texture that’s a world away from the chewy chunks we struggled with at the school cafeteria. Indeed, I agree with Luisa, who believes that
well cooked kidneys are perfect also at breakfast. The rich flavor, juiciness and tender texture of lamb kidneys adds robustness and depth to a dish. Common uses include chopped up in meat pies as well as quickly sauteed. Inexpensive, lamb kidneys are a good
source of protein, although they are high in cholesterol. A 100grams serving of lamb kidneys has 110 calories and 17.8 grams of protein. Protein is required to maintain, make and repair the body's cells, and it forms an important part of your skin, muscles,
glands and organs. It's also present in almost all bodily fluids. The recommended dietary allowance of protein is between 46 and 71 grams for all adults. Lamb kidneys are rich in iron, an essential mineral. A 100 gram serving contains 7.2 milligrams of iron.
This is 90 percent of the daily recommendation for adult men of all ages and women who are 51 and older. It provides 40 percent of the recommendation for women who are 50 and under. Iron is essential for producing blood cells. It helps make hemoglobin and
myoglobin, which help carry oxygen throughout your body.
Ingredients: 400 grams Iamb kidneys, 50 grams lean bacon, 3 tablespoons unsalted butter, 1 onion, chopped, 2 garlic cloves chopped thinly, Thyme, 2 tablespoons flour, 1 small glass of Porto wine, salt and pepper to taste. Preparation: Place the kidneys in a bowl and add the juices of 2 lemons, let them soak for 30 minutes. Begin by melting the butter in large non-stick frying pan add the onion and garlic and fry gently for 3–4 minutes. After that add the chopped bacon and cook for a further 10 minutes. Rinse the kidneys under cold running water and pat them dry with kitchen paper. 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 color 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 port 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 3 minutes. Serve in a ring of cooked rice, sprinkled with parsley. This lovely light meal is simple, delicious and cheap to make. The lamb kidneys are sautéed with Porto wine, butter, onions and garlic; gives a rich and flavorsome dish.
Preparation of Beans and vegetable flavored rice; Beans must be placed in water to soak overnight. Drain the beans; set aside. In a large pot over medium heat, add extra virgin olive oil, then the onion, red, green peppers, carrots, zucchini and celery also a little water to sauté). Cook until vegetables are tender and slightly browned, about 8-10 minutes. Add garlic; cook for one more minute, until fragrant. Add parsley, homemade tomato paste, thyme, salt and pepper; stir to evenly mix all ingredients with the vegetables. Cook for a few minutes.. Add beans, bay leaves and water. Bring to a boil; cover, lower heat and simmer for 1 hour and 15 minutes. Remove lid; let simmer uncovered for 15 minutes. When the beans are almost cooked, start to prepare rice according to package directions. Scoop about 1/4 of the beans and vegetables and introduce in a blender or food processor; blend until smooth. Add vegetable broth (from pot together with some warm water if necessary) to create a thin liquid broth. Use this broth instead of water to cook the rice. Serve kidneys, beans and vegetable flavoured rice with a sprinkle of chopped parsley. I hope you have enjoyed this recipe, I love it every time Luisa prepares it. Please don't forget to place your comments on my page www.cooking-with-love.es