Super Easy Way to Preparing Yummy Rognons Turbigo

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Rognons Turbigo

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Here are the ingridients that are needed to cook a appetizing Rognons Turbigo:

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

Ready with the ingridients? Here are the sequences on serving 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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