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The ingredients needed to make Rognons Turbigo:
- Provide 300 g lambs kidneys (skinned) / 10 oz.
- Get 400 g Pickling onions / 14 oz. (12–18)
- Provide 150 g sausages low fat (chicken or <3% fat pork chipolatas) / 5 oz.
- You need 250 g button mushrooms (quartered) / 9 oz.
- Take 225 ml stock strong brown (hot) / 7½ oz.
- Use 1 tablespoon tomato puree
- Use 1 tablespoon sherry vinegar
- You need 2 teaspoons aspartame
- You need 1 bay leaf
- Get 1 teaspoon parsley
- Get 1 teaspoon black pepper (Ground)
- Use 2 teaspoons onion powder
- Prepare 1 tablespoon cornstarch (or corn flour)
- Get Spray2Cook” (a word used to describe
- Provide low-cal. non-stick cook’s oil spray
Instructions to make Rognons Turbigo:
- 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.
- Microwave the onions for 4 minutes.
- Heat a deep (lidded) frying pan, spray with Spray2Cook and brown the kidneys all over then set aside.
- Spray the pan again and brown the sausages all over before setting aside with the kidneys.
- 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.
- 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.
- Mix in the Aspartame and then remove the bay leaf and serve with any of the options listed above.
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