Tag Archives: green onions

Sautéed Lamb Kidneys with Spinach, Treviso Style

Sautéed Lamb Kidneys with Spinach, Treviso Style

This recipe is based on one from Marcella Hazan’s The Essentials of Classic Italian Cooking (regular readers know this is a favourite
cookbook of mine) the Treviso style refers to how the kidneys are treated, firstly soaking them in a vinegar/water mixture then lightly sautéeing and rinsing before the final cooking all of which, as
Marcella says helps, ‘extract some of the liquid responsible for the sharpness that is sometimes an objectionable component of kidney flavour’.

And, it certainly does tone down the flavour – so is a good dish if you are introducing someone to kidneys for the first time or trying to persuade someone who is hesitate about eating kidneys.

Sautéed Lamb Kidneys with Spinach, Treviso Style

Marcella’s recipe tosses parsley through at the end, but there still seems to be a bit of a shortage around here at the moment, so I tossed through some chopped spinach leaves and scattered with new seasons green
onions

Serves 4

10-12 (about 500g) lamb kidneys, split in half
½ cup vinegar
1 small onion, finely chopped
butter
vegetable oil
1 bunch spinach, leaves chopped
sliced green onions

1              Place kidneys in a bowl with vinegar and enough cold water to cover. Let soak for at least 30 minutes.

2              Drain kidneys and pat dry. Cut into very thin slices and when you reach the whitish core, cut around it and discard.

3              Heat a frying pan over a medium heat, add kidneys and cook, tossing, for 2 minutes or until kidneys become greyish and give up some dark red liquid. Remove kidneys from pan, place in a colander or sieve and rinse under cold running water. Drain and pat dry with paper towels.

4              Clean and dry pan. Place onion, a knob of butter and a good splash of oil in frying pan over a medium heat and cook, stirring
occasionally, for 4-5 minutes or until onion is pale gold. Add kidneys and cook, stirring, for 2-3 minutes or until kidneys are cooked.
Season with a grind of salt and black pepper. Serve scattered with green onions.

So tell me, do you eat offal and if so, what is your favourite?

Where did the ingredients for this dish come from:
Lamb kidneys: Mad Butcher – Hastings; Onion, spinach: Krismaw Gardens – Hastings; Green onions: JJ’s Organics –  Napier; Olive oil: The Village Press – Hastings; Store Cupboard Ingredients: vinegar, butter, salt, black pepper.

Note: Many of these producers can be found at the Napier Urban Food Market each Saturday morning and/or at the Hawke’s Bay Farmers’
Market each Sunday morning.

Happy cooking and eating.

Recipe adapted by Rachel Blackmore

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Other recipes using kidneys you might like to try:

Lamb’s Kidneys in Leek & Mustard Sauce

Lamb’s Kidneys in Leek & Mustard Sauce

Devilled Kidneys & Bacon

Devilled Kidneys & Bacon

Indian Spiced Lamb’s Kidneys

Indian Spiced Lamb’s Kidneys

 

Bok Choy with Velvet Chicken

Bok Choy with Velvet Chicken

This Chinese method of cooking chicken results in juicy, succulent meat, just like velvet in the mouth. The chicken is creamy white and quite different in texture and colour to usual stir-fried chicken
dishes.

The bok choy I used was slightly larger than baby, so I kept the leaves whole, but if your bok choy is larger, cut into large pieces.

Bok Choy with Velvet Chicken

Serve over steamed rice – I used brown rice which is my preface, but use white if you prefer.

Chinese (Shao Hsing) rice wine is available from Asian supermarkets and adds a unique flavour to many Chinese dishes – dry sherry can be used
instead, but I think it is well worth investing in a bottle of this inexpensive ingredient to have in the pantry to use in Chinese dishes.

Serves 4

cornflour
1 egg white, lightly beaten
Chinese (Shao Hsing) rice wine
sea salt
vegetable oil
500g boneless, skinless chicken thigh fillets or breasts, cut into large pieces
¼ cup chicken stock
1 tbsp soy sauce
ground white pepper
6 green onions, chopped
1 tablespoon grated fresh ginger
pinch dried red pepper flakes, or to taste
1 bunch bok choy, base trimmed and leaves separated

1              Place 1 tbsp cornflour, egg white and 2 tsp rice wine in a bowl and mix to combine to make a smooth mixture, add a grind of salt and 1 tbsp oil. Add chicken and mix. Set aside to marinate for 30 seconds.

2              In a separate bowl combine 1 tsp cornflour, stock, soy sauce and 2 tbsp rice wine. Season with a grind of white pepper. Set aside.

3              Place a large saucepan of water over a medium heat and bring to the boil. Reduce heat and stir in 1 tbsp oil. With water
barely simmering, carefully add chicken and stir gently so the pieces don’t clump together. Cook for 1-2 minutes or until chicken is opaque, but not cooked through. Remove chicken from water and drain in a colander.

4              Heat a wok or large frying pan over a high heat. Add a splash oil, half the green onions, ginger and red pepper flakes and stir-fry for 10 seconds or until fragrant. Add bok choy and stir-fry for 1-2 minutes or until tender-crisp. Add chicken and stock mixture and stir-fry for 4-5 minutes or until chicken is cooked through and sauce thickens. Serve scattered with remaining green onions.

So tell me, have you ever tried this method of cooking chicken?

Where did the ingredients for this dish come from:
Chicken: Mad Butcher – Hastings; Bok choy, green onions: Krismaw Gardens – Hastings; Dried red pepper flakes – smoked chipotle flake: Orcona Chillis ‘n Peppers – Hastings; Egg: Verry Eggs –
Napier; Store Cupboard Ingredients: vegetable oil, salt, white
pepper, stock, cornflour, soy sauce, ginger, rice wine

Note: Many of these producers can be found at the Napier Urban Food Market each Saturday morning and/or at the Hawke’s Bay Farmers’
Market each Sunday morning.

Happy cooking and eating.

Recipe by Rachel Blackmore

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Pork with Green Onions & Capers

Pork with Green Onions & Capers 002aOnce again, taking inspiration from Marcella Hazan – a recipe very similar to this appears in her book Marcella Cucina, HarperCollins 1997.

I was just thinking that it must be around the anniversary of
Marcella’s death and when I did a quick Google I found that it was just a few days ago and realised that it was on the same day that my mother passed away, but many years apart! I shall now never forget the date again – I remember when I heard about her passing, even though I had never meet her, I felt as if a friend had gone, I have and continue to learn so much from her books.

Pork with Green Onions & Capers

This dish is so simple that is the perfect a weekend night meal and impressive to serve to guests. Serve with a seasonal green vegetable and potatoes whatever you like.

Serves 4

4 pieces (about 125g each) pork rump steak
olive oil
butter
seasoned flour
1 bunch green onions, cut into 1cm pieces
1½ tbsp capers, chopped

1              Pound steaks to a thickness of about 6mm.

2              Place a heavy frying pan over a medium, add a little oil, swirl to cover base of dish, then add a knob of butter and heat until butter foams and subsides.

3              Toss pork in seasoned flour, shake to remove excess, then slip into pan and cook for 3-4 minutes each side to brown – you may need to do this in batches – once browned remove, set aside and keep warm.

4              Reduce heat, add green onions and cook, tossing, for 3-4 minutes or until tender. Add capers and cook, tossing, for 1-2 minutes. Add another knob of butter, allow to melt, then return meat to pan for a few minutes to heat through.

Happy cooking and eating.

Recipe slightly adapted by Rachel Blackmore

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Other pork recipes you might like to try:

Spicy Korean Pork

Spicy Korean Pork

Crumbed Harissa Pork Fillet

Crumbed Harissa Pork Fillet

Pork Carnitas Tacos

Pork Carnitas Tacos