Ceredigion-style Braised Kidneys

Ingredients

In this adaptation of the Italian dish "Rognone in umido," we have incorporated the flavors and ingredients specific to the cuisine of Ceredigion. The original Italian dish typically uses tomatoes and Italian herbs, whereas the Ceredigion-style Braised Kidneys focuses on a rich and savory sauce made with onions, garlic, and Worcestershire sauce. Additionally, the original dish is often served with pasta or polenta, but in this adaptation, we recommend serving it with creamy mashed potatoes or crusty bread to complement the flavors of Ceredigion. We alse have the original recipe for Rognone in umido, so you can check it out.

• 500g (1.1 lb) lamb kidneys, cleaned and sliced 500g (1.1 lb) lamb kidneys, cleaned and sliced
• 2 tablespoons olive oil 2 tablespoons olive oil
• 1 onion, finely chopped 1 onion, finely chopped
• 2 cloves of garlic, minced 2 cloves of garlic, minced
• 1 tablespoon Worcestershire sauce 1 tablespoon Worcestershire sauce
• 250ml (1 cup) beef stock 250ml (1 cup) beef stock
• 1 tablespoon flour 1 tablespoon flour
• Salt and pepper, to taste Salt and pepper, to taste
• Fresh parsley, for garnish Fresh parsley, for garnish

Nutrition

• Calories (kcal / KJ): 280 kcal / 1172 KJ
• Fat (total, saturated): 18g, 5g
• Carbohydrates (total, sugars): 4g, 1g
• Protein: 25g
• Fiber: 1g
• Salt: 1.5g

Preparation

1. 1.
   Heat the olive oil in a large skillet over medium heat.
2. 2.
   Add the chopped onion and minced garlic to the skillet and sauté until they become translucent.
3. 3.
   Add the sliced lamb kidneys to the skillet and cook until they are browned on all sides.
4. 4.
   Sprinkle the flour over the kidneys and stir well to coat them evenly.
5. 5.
   Pour in the Worcestershire sauce and beef stock, stirring to combine.
6. 6.
   Reduce the heat to low, cover the skillet, and let the kidneys simmer for about 30 minutes, or until they are tender.
7. 7.
   Season with salt and pepper to taste.
8. 8.
   Serve the Ceredigion-style Braised Kidneys hot, garnished with fresh parsley.

Treat your ingredients with care...

• Lamb kidneys — Make sure to clean the kidneys thoroughly before slicing them. Remove any excess fat or membranes for a better texture and taste.

Tips & Tricks

• For a richer flavor, marinate the kidneys in the herb and spice mixture for a few hours before cooking.
• If you prefer a thicker sauce, you can mix a little cornstarch with water and add it to the skillet during the last few minutes of cooking.
• Adjust the seasoning according to your taste preferences. You can add a pinch of chili flakes for a hint of spiciness.

Serving advice

Serve the Ceredigion-style Braised Kidneys hot, accompanied by creamy mashed potatoes or crusty bread. The sauce is perfect for dipping the bread, and the creamy potatoes complement the rich flavors of the dish.

Presentation advice

Garnish the dish with a sprinkle of fresh parsley to add a pop of color and freshness. Serve it in a shallow bowl or on a plate, allowing the sauce to surround the tender kidneys.