Do you like veal kidneys?
Veal kidney recipes are available in all sauces.
Today, I suggest you cook them with port.
This offal, with a very fine taste, is rich in iron . Do you know that it is an excellent memory booster?
So of course, kidneys are not to everyone's taste.
But I can assure you that lovers of offal will enjoy this easy-to-make recipe! Watch:
Preparation: 15 mins - Cooking: 10 min - Easy - For 2 people
- 450 g of veal kidneys
- 10 cl of red port
- 1 shallot
- 2 tablespoons of fresh cream
- 20 g of butter
- Salt &pepper
1. Rinse the kidneys with clean water, pat them gently with paper towel and cut them into cubes.
2. Peel and mince the shallot.
3. Heat the butter in a frying pan, add the kidneys and the minced shallot. Brown over high heat for 5 to 6 minutes, stirring occasionally.
4. Deglaze with the port and let reduce.
5. Salt, pepper and add the fresh cream.
6. Simmer over low heat until the kidneys turn pink (about ten minutes).
There you go, your veal kidneys in port are already ready :-)
Easy, fast and economical!
It's a family and traditional recipe that deserves to be (re)discovered!
Serve it hot with rice or potatoes.
It's an easy recipe to make, isn't it?
Kidneys should be eaten very fresh.
Preferably choose light kidneys, pinkish or even light beige.
They will be much tastier than those of a darker color which reveal a much more pronounced taste.
- 450 g of veal kidneys:€6.80 per kilo, i.e. €3.06
- 10 cl of red port:at €6.41 per liter or €0.64
- 1 shallot:around 25 g at €3.90 per kilo, i.e. €0.10
- 30 ml of fresh cream:€2.24 per liter or €0.07
An addition of €1.93 per person or €3.87 for 2 people.
