Veal Recipes

Posts Tagged ‘kidneys’

Preparation time is 30 minutes.

4 servings

Ingredients
4 veal kidney
salt and pepper
60 gm butter
4 finely diced shallots
6 tablespoons French Apple Brandy (Calvados)
2/3 cup 35% cream
2 tablespoons Dijon mustard
60 gm chervil

Directions
Clean the kidneys, removing all fat and sinews.
Cut them down the middle and then into 2-centimetre pieces.
Season the pieces with salt and pepper.
Put half the butter into a pan over a high heat.
As soon as the butter begins to foam, add the kidneys.
Leave them to brown and turn after about 2 minutes.
After 5 minutes, lift the kidneys on to a plate and keep them warm.
Put the shallots into the pan with the French Apple Brandy and scrape any brown pieces from the bottom of the casserole.
Be careful not to overheat the casserole so that the calvados bursts in to flames.
Add the cream and allow to simmer for a couple of minutes, beating all the while.
Pass the sauce through a fine sieve.
Add the Dijon mustard and stir well.
Return the sauce to the heat, add the kidneys.
Season to taste with salt and pepper and add the chervil.
Serve on warm plates with plain boiled potatoes with parsley.

serves 4

Ingredients
4 Veal kidneys
1/4 cup Flour
2 tablespoons Butter
2 tablespoons Port wine
1/2 teaspoon salt
1/4 teaspoon Freshly ground pepper
1 pinch Grated nutmeg
1 tablespoon chopped parsley
6 slices French bread fried in butter

Directions
Remove outer skin from kidneys and cut them into slices 1/2-inch thick.
Dredge with flour. In large, heavy skillet, heat butter.
Add kidneys and cook over brisk flame, turning often, for 10 minutes, or until browned on all sides (do not overcook).
Remove meat to heated serving dish and keep warm.
To pan, add port wine, salt, pepper, and nutmeg, and heat, stirring until the brown parts which stick to the bottom of pan are dissolved.
Do not allow to boil.
Pour over meat.
Sprinkle with parsley.
Garnish with fried bread. Serve hot.

Suggested Wine: A light red wine; chilled dry white wine; or a rose wine.

Serves 4
Preparation: 15 min
Cooking: 30 min
Total: 45 min

Ingredients
1 lb. (450 g) veal kidney
1 medium onions, finely chopped
2 tablespoons (30 ml) curry powder
1 cup (250 ml) poultry broth
1 Bouquet garni
1 cup (250 ml) plain yoghurt (1%) or cream (15%)
salt and pepper to taste

Directions
Degrease the kidneys completely, remove the fine film and remove the lobes.
Soak the kidneys for 30 minutes in lemony water.
Wipe the kidneys thoroughly, mince and season with pepper and 15 ml (1 tablespoon.) of curry powder.
In a pan, cook the kidneys in butter and oil on medium heat.
Set aside.
In the same pan, heat butter and oil and the rest of the curry powder.
Sauté the onion in this mixture.
Deglaze with the broth.
Add the bouquet garni and the yoghurt.
Simmer very gently for 20 minutes.
Put the kidneys in the sauce. Serve.

Suggestion
Cooking the kidneys must be done at low heat to avoid toughening them.The lemony water used to soak the kidneys reduces their odour.

Recipe Source: metro