Rinones Espanol Spanish Style Kidneys Recipes
RINONES ESPANOL ( SPANISH STYLE KIDNEYS)
Popular dish served in resturaunts and Tapas bars here in Spain. Very easy to prepare and cook. Serve over boiled rice with a crusty bread to soak up any juices.NB. Here we use pigs kidneys as they are larger and have a better flavour, but recipezaar does not recognise this as a food item.
Provided by Brian Holley
Categories Spanish
Time 21m
Yield 4-6 serving(s)
Number Of Ingredients 13
Steps:
- Cut kidney lenghtways and remove as much of the white tubes as possible, chop into 1" cubes and soak in cold water for 1 hour.
- Meanwhile chop the vegetable for the dish.
- Sit back and relax. The cooking begins when the kidneys have finished soaking.
- Drain the kineys. Heat the oil in a pan, and, melt the butter in the oil.
- Fry the onions and garlic till just turning golden. Add the vegetables and kidneys. Fry for 5 minutes Add the brandy and tip the pan to the flame (flambe). When the flames have died out, pour in the sherry and cream.
- Cover pan, reduce heat to minimum and cook for 5 minutes.
- Check the seasoning for salt and add a grind of black pepper.
Nutrition Facts : Calories 302.7, Fat 20.1, SaturatedFat 9.1, Cholesterol 40, Sodium 65.7, Carbohydrate 11.9, Fiber 2.1, Sugar 4.8, Protein 3.3
RINONES AL JEREZ
Steps:
- Combine the kidneys with the milk in a large glass bowl. Add enough water to cover them completely and let sit for 1 hour. Drain, discarding the milk, and halve them lengthwise. Trim any remaining fat, remove most of the membranes and cut the kidneys into l/2-inch cubes. In a large heavy skillet heat 2 tablespoons of the olive oil over high heat and saute the kidneys for 2 minutes, tossing occasionally. Add half of the salt and pepper, then remove them with a slotted spoon to a plate and cover loosely. Add the sherry to the pan and stir and scrape over the heat until it has reduced to 1/4 cup.
- In a medium skillet, heat the remaining olive oil over low heat and saute the onion, stirring occasionally, for about 10 minutes or until translucent. Add the garlic and prosciutto and cook for 2 minutes more, until the garlic has released its aroma. Transfer the mixture to the pan that you cooked the kidneys in. Add the beef broth, bay leaf, parsley, and the remaining salt and pepper. Increase the heat to medium and continue to cook for 8 minutes, or until slightly thickened. Return the kidneys to the pan and cook for 2 minutes more. Discard the bay leaf and serve, accompanied by lemon wedges and fried spinach (recipe follows).
CROQUETTES, SPANISH STYLE (CROQUETAS)
My grandmother grew up cooking at her uncle's side; he was a chef in a very fancy restaurant in Northern Spain. Needless to say, she was very accomplished in the kitchen! This is a Spanish staple, and always a kid's favorite. Enjoy!
Provided by Raquel Grinnell
Categories Spanish
Time 45m
Yield 18 croquetas, 6-8 serving(s)
Number Of Ingredients 10
Steps:
- Melt butter over medium heat. Add the onions and cook until they become translucent, about 5 minutes. Stir in 1 1/2 cups of the flour and stir constantly. Cook the roux for 5 minutes until the flour is cooked through and golden brown. Pour the milk into the flour mixture and cook, stirring constantly, for about 2 minutes, until you have a thick sauce.
- Add the chicken or other protein/veggie, and sprinkle in 1/2 teaspoon of salt and the nutmeg. Cook for another 2 minutes and cool a little; it should be very thick. Try to make a little ball in your hands; it shouldn't stick too much. If it does stick, return to pan and cook a little longer. Spread the mixture on a baking sheet and cool.
- Take a a golf-ball sized ball of the mixture and roll in your hands to make a cylinder. Roll in the remaining 1 cup flour, then in the eggs, and then in the breadcrumbs and set aside to dry on another cookie sheet. Repeat with the remaining mixture.
- In a small deep frying pan, heat the olive oil to 375 degrees. Working in small batches, add the croquetas, making sure they are covered completely in oil. Fry until golden, about 1 minute, then transfer to a paper towel-lined rack to drain. Be sure to allow the oil to return to 375 degrees F on a thermometer between batches. Season with salt and serve hot.
Nutrition Facts : Calories 1189.8, Fat 96.9, SaturatedFat 23.8, Cholesterol 140.6, Sodium 345.1, Carbohydrate 61.5, Fiber 2.4, Sugar 10.5, Protein 19.8
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