Imported Veal Kidneys
Php 480 / kg
Take a break from the usual meal in the table, opt for this gourmet kidney. Add variety to your foie gras or pâté platter, serve as your exotic offal dish in special occcasions or even in daily meals.
Veal kidneys from the young cows are known for their tenderness, mild and delicate flavor. Great on its own when sautéed, grilled, braised in a steak, as kidney adobo, or an impeccable addition to specialty dishes such as Menudo, chopped liver, haggis, and vegetable dishes.
How to Cook:
Remove from packaging.
Bring to room temperature then pat dry.
Heat a drizzle of olive oil in a pan.
Cook kidneys and season.
Add with a little rub of duck fat.
Flip to cook the other side.
Cook until meat is firm.
This organ meat is rich in nutrients. It is rich particulary in B vitamins, minerals, and protein. A hundred gram raw serving has a ginormous amount of vitamins B12 and riboflavin with the other Bs not far behind. It is super rich in selenium as well and contains good doses of all the other minerals, like copper, iron, phosphorus, and zinc while the other minerals in small givings. A good protein source with 32% of the daily recommended intake for the same amount of serving.
Fair warning: this offal also contains high cholesterol. Individuals following a special cholesterol diet should take precaution.
Delivery and Packaging:
Delivered frozen, raw, vacuum-sealed
Weight: 450 - 650g / pack
Sautéed Veal Kidneys
1/2 pack Australian veal kidneys
1/2 tbsp duck fat
3 tbsp extra virgin olive oil
1 small onion, chopped
2 garlic cloves, minced
1/2 cup dry red wine
1 tbsp individually frozen parsley herbs
Salt and pepper
Cut veal kidneys into mini pieces, remove the tubes and lightly rub with duck fat.
Heat olive oil in a pan and sauté onions, garlic, and the kidneys for a few minutes, stir constantly.
Add dry red wine and cook for 5 minutes or until saucy.
Add parsley and season with salt and pepper.
Pair with cooked veggies.
Serve and enjoy!