Rognons Turbigo

Name: How to cook Rognons Turbigo - cookcic.com
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4-serving
Cuisine: Us

Introduce

Chef :

Anny Plummer

Rognons Turbigo

This is a diet version of a French classic, Rognons Turbigo (Kidney Turbigo). First cooked by french chefs for Napoleon III after the battle of Turbigo in northern Italy it was later introduced to Parisian diners by a brasserie on the Rue de Turbigo. The richness of the kidneys makes it perfect accompaniment to either rice or potato or simply served on toast. The recipe here provides 2 portions of 5-a-day and 265 calories per serving. With long grain rice, 62.5 g / 2¼ oz. per serving add 150 cals. With mashed potato, 120 g / 4½ oz. per serving add 90 cals. With either rice or potato have 80 g / 3 oz of peas per serving add 50 cals and an extra 1 of 5-a-day. With two slices of whole grain /meal toast add around 205 cals per serving. Counts as an Over5days recipe on the Pro52diet.

Ingredient

Food ration :

4-serving

Cooking time :

45 mins

300 g

lambs kidneys (skinned) / 10 oz.

400 g

Pickling onions / 14 oz. (12–18)

150 g

sausages low fat (chicken or <3% fat pork chipolatas) / 5 oz.

250 g

button mushrooms (quartered) / 9 oz.

225 ml

stock strong brown (hot) / 7½ oz.

1 tablespoon

tomato puree

1 tablespoon

sherry vinegar

2 teaspoons

aspartame

bay leaf

1 teaspoon

parsley

1 teaspoon

black pepper (Ground)

2 teaspoons

onion powder

1 tablespoon

cornstarch (or corn flour)

Cooking instructions

* Step 1

Cut the kidneys in half lengthways and core. Ensure all of the diaphragm and medulla (white piping!) is removed. Sacrifice meat rather than leave any behind.

* Step 2

Microwave the onions for 4 minutes.

* Step 3

Heat a deep (lidded) frying pan, spray with Spray2Cook and brown the kidneys all over then set aside.

* Step 4

Spray the pan again and brown the sausages all over before setting aside with the kidneys.

* Step 5

Turn the heat down and add the onions and the mushrooms and continue to cook. Cut the kidneys and sausages into small pieces and add to the pan. Add the stock and rest of the ingredients other than the cornstarch and aspartame.

* Step 6

Blend the cornstarch with a little water (adding slowly) and then add the blended cornstarch to the pan as it just starts to bubble. Bring all to the boil then simmer gently (with the lid on) for 20-25 minutes.