Sautéed Lamb Kidneys with Chorizo, Flower Sprouts and Feta Crumble

Ingredients

1 medium onion, sliced thinly (170 grams), sliced thinly
4-5 shitake mushrooms (60 grams), thinly sliced
3-4 Portobello mushrooms (150 grams), thinly sliced
50 grams chorizo, finely crumbed
200 grams flower sprouts, ends trimmed
4 lamb Kidneys
12 Kalamata olives
8-10 walnuts, lightly broken
Dash of olive oil
20 grams butter (opt)
Seasoning of Himalayan salt and cracked black pepper
Feta crumble

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Method:

1. Blanch flower sprouts in boiling salted water for 3-4 minutes, refresh in cold water and dry in salad spinner, set aside until ready to assemble.
2. Heat a large frying pan until medium hot. Add a splash of olive oil followed by onions and cook on a low heat for 10 minutes until just softened and lightly caramelized. Remove from pan and set aside to later.
3. Repeat process with mushrooms cooking for 10 minutes until they are soft and golden. Remove from pan and set aside to later.
4. Prepare the kidneys by peeling back the white membrane from around the kidney and cut off with a sharp paring knife. Slice into 4-5 symmetrical semi-circles, snip away the white fatty core. Set aside.
5. To crumble chorizo, blend in a magic-mix to breadcrumb texture. Heat a clean pan and add a good dash of olive oil, add chorizo and lightly sauté for 1-2 minutes. Remove chorizo from pan, keeping excess oil to cook the kidneys.
6. Season kidneys, add to chorizo oil and over a medium-high heat, cook kidneys 2 minutes on each side. Add back to pan the chorizo, onions, mushrooms and gently toss all together.
7. Heat a 2nd pan over medium heat, add a dash of oil and flower sprouts, toss gently for 1-2 minutes then divide between serving dishes.
8. Top with kidney mixture and crumble over feta. Serve at once.

 
Maggie’s Tip
 

• If you cannot source flower sprouts, substitute with shredded kale, cabbage or Brussel sprouts.
• If you don’t to use Chorizo, replace with ½ teaspoon smoked paprika. Add to pan at stage 2 (cook onions slightly first – 5 minutes).
• Try this recipe with liver or heart, instead of kidneys.

 

• Sports Endurance
• Gluten Free: Check chorizo is GF
• Dairy Free
• Low Carb
• Diabetic Friendly

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​Recipe by: Maggie Lynch of Irish Institute of Nutrition and Health

​Website:  www.iinh.net

Join Maggie & husband Richard for their cookery demo on Saturday 8th & Sunday 9th September

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