Rognons Turbigo

Hello everybody, it is me, Dave, welcome to our recipe site. Today, I'm gonna show you how to make a special dish, Rognons Turbigo. One of my favorites food recipes. For mine, I am going to make it a little bit unique. This will be really delicious.

Rognons Turbigo is one of the most popular of current trending meals in the world. It is simple, it's quick, it tastes yummy. It is enjoyed by millions daily. They're fine and they look wonderful. Rognons Turbigo is something which I've loved my entire life.

Many things affect the quality of taste from Rognons Turbigo, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Rognons Turbigo delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make Rognons Turbigo is 4-serving. So make sure this portion is enough to serve for yourself and your beloved family.

Just in addition, the time it takes to cook Rognons Turbigo estimated approx 45 mins.

To get started with this particular recipe, we have to first prepare a few components. You can cook Rognons Turbigo using 15 ingredients and 7 steps. Here is how you can achieve it.

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.

Ingredients and spices that need to be Prepare to make Rognons Turbigo:

1. 300 g lambs kidneys (skinned) / 10 oz.
2. 400 g Pickling onions / 14 oz. (12–18)
3. 150 g sausages low fat (chicken or <3% fat pork chipolatas) / 5 oz.
4. 250 g button mushrooms (quartered) / 9 oz.
5. 225 ml stock strong brown (hot) / 7½ oz.
6. 1 tablespoon tomato puree
7. 1 tablespoon sherry vinegar
8. 2 teaspoons aspartame
9. 1 bay leaf
10. 1 teaspoon parsley
11. 1 teaspoon black pepper (Ground)
12. 2 teaspoons onion powder
13. 1 tablespoon cornstarch (or corn flour)
14. Spray2Cook” (a word used to describe
15. low-cal. non-stick cook’s oil spray

Steps to make to make Rognons Turbigo

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.
2. Microwave the onions for 4 minutes.
3. Heat a deep (lidded) frying pan, spray with Spray2Cook and brown the kidneys all over then set aside.
4. Spray the pan again and brown the sausages all over before setting aside with the kidneys.
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.
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.
7. Mix in the Aspartame and then remove the bay leaf and serve with any of the options listed above.

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So that is going to wrap this up for this special food Recipe of Award-winning Rognons Turbigo. Thanks so much for reading. I'm confident that you will make this at home. There's gonna be interesting food at home recipes coming up. Remember to save this page on your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!