Pork Kidney Pastillas with Apple and CuminTheWorldWideGourmet.com
Total time: 30 to 60 min
Preheat the oven to 200° C (400° F)
Preparation time: 20 minutes
Cooking time: 25 minutes
Difficulty: Easy
Nutritional values
per 100 g
per portion
Energy:238.4 kcal
Proteins:7.5 g
Fats:17.6 g
Carbohydrate:14.1 g
Fibers:1.4 g
Sugar:5.7 g
Cholesterol:38.6 mg
Sodium:184 mg
Calcium:205.2 mg
Energy:334 kcal
Proteins:10.5 g
Fats:24.7 g
Carbohydrate:19.8 g
Fibers:1.9 g
Sugar:8 g
Cholesterol:54.1 mg
Sodium:257.8 mg
Calcium:287.5 mg
SIMILAR RECIPES
Kidneys Berry-Style
Ram’s Testicles in Honey Sauce with Sweet Potato Chips
Caramelized Veal Kidneys with Olive Oil and Butter Mashed Potatoes
Kidney with Mustard Sauce, Languedoc-Style
Kidneys à la Berrichonne
VIDEOS OF RECIPES
scrambled eggs
egg omelet asparagus
egg sunny side up
Avocat - salade
mussels mariniere
mashed potato
salmon cooked on one side
Biscottis 1
Biscottis 2
chocolate chip cookies
Crème anglaise
coconut tempura shrimp
fig butter
Guacamole
pastry cream
potato and cheese pancake
red cabbage jam
chocolate sauce
salmon tartare with mustard
salmon carpaccio
scallop carpaccio
scallop ceviche
strawberries with butterscotch
french style apple pie
Tarte tatin
tempura shrimp
tempura vegetables sesame
tempura vegetables
beets salad
buttercream
Crepe - celestine
breakfast pancake
lemon butter
chocolate whipped cream mousse
plain meringue
farmer's soup
potato and leek soup
swiss meringue
truffles 1
truffles 2
classic dressing
egg yolk dressing
orange dressing
apple beggar's purse
bake pie shell
chocolate pie crust
banana cake
carrot cake
chocolate cake
chocolate genoise
Mayonnaise 3 variations
Mayonnaise
sponge roll
white sponge cake
duck confit leg
duck pan cooked breast
endive salad apples dressing
Foie gras - terrine
chicken stock
bercy sauce
Sauce bordelaise
quick spinach sauce
madeira shallot sauce
sauce port and mushroom
vermouth sauce
apple dressing
cheese parmesan tuiles
potato breakfast pancake
artichokes dressing
mussels curry
mussels honey lemon dressing
Muffin part 1
Muffin part 2
spaghetti squash
Wiener schnitzel
Strawberries with pepper
Duchess Potato
grand marnier sabayon
Omelet HMC
French Style Green Beans
Pilaf Rice
Shortbread Sugar Cookies
Bouquet garni
Chantilly cream
Fraises - coulis
Coating ganache
Cream cheese icing
Pan Pizza Dough
Pizza Dough Mixer
Pizza Dough Thin
Maitre Butter part 2
Maitre Butter part 1
Rack of lamb part 1
Rack of lamb part 2
Rack of lamb part 3
Rockefeller Oysters
Salmon tartare
Onion Soup
Stuffed eggs part 1
Stuffed eggs part 2
Trout amandine
Brushetta
Carrot soup 2
Carrot Soup 1
Apple pie
Cream of asparagus
Cream of mushrooms
Grilled steak
INGREDIENTS
For 4 serving(s)
Quantity
Weight/Volume
Unit
Ingredient
5
pork rognons, prepared and cut into cubes
2
shallots
2
golden delicious apples
5
ml
cumin seed
30
ml
thick crème fraîche
8
sheets of brick or phyllo pastry
30
ml
olive oil
25
g
melted butter
salt and pepper
METHOD
- Heat a skillet with 1 tbsp. oil; sauté the kidneys over high heat for a few minutes until lightly browned. Transfer the kidneys to a plate and allow them to exude their liquid.
- Peel and mince the shallots. Peel, core and dice the apples. Add another 1 tbsp. oil to the skillet and sauté the shallot and apple; sprinkle with cumin and cook, stirring regularly, until lightly browned.
- Add the drained kidney cubes, cream, salt and pepper and cook for 10 minutes over low heat.
- Divide the cooked kidney mixture among 8 sheets of brick pastry. Fold them up like turnovers, brush the tops with melted butter and place on a baking sheet. Bake in a preheat 200° C (400° F) oven for 10 minutes.
WINE SUGGESTIONS
Cabernet-Sauvignon
Zinfandel
Merlot
