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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Spanish and Portuguese >> Spanish

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. 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. | 2. Meanwhile chop the vegetable for the dish. | 3. Sit back and relax. The cooking begins when the kidneys have finished soaking. | 4. Drain the kineys. Heat the oil in a pan, and, melt the butter in the oil. | 5. 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. | 6. Cover pan, reduce heat to minimum and cook for 5 minutes. | 7. Check the seasoning for salt and add a grind of black pepper. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
lamb kidney	4			-	-	-	-
butter	1	ounce		161.595	7.4249	5.0491	13.607999999999999
oil	2	tablespoons		224.25599999999997	0.0	0.0717	25.4669
onion	1		chopped	44.0	10.274000000000001	1.21	0.11
garlic clove	4		chopped	-	-	-	-
tomato	2		quartered	80.4198	17.3796	3.9316	0.8936
green pepper	1		seeded chopped	32.8	7.6096	1.4104	0.2788
mushroom	6		sliced	-	-	-	-
brandy	3	tablespoons		-	-	-	-
sherry	3	tablespoons		-	-	-	-
single cream	5	fluid		-	-	-	-
salt				-	-	-	-
black pepper			grind	-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.