Rinones al Jerez

Kidneys in Sherry sauce

Ingredients: 

• 2 lbs lamb kidneys
• 2 cloves garlic - chopped
• 4 tablespoons oil
• 1 medium onion - chopped
• 1 tablespoon chopped parsley
• 1 bay leaf
• seasoning to taste
• 2 teaspoons all-purpose flour
• ½ cup chicken stock
• ½ cup fino, dry sherry

Cut the kidneys in half lengthways, trim off any fat and cut into medium-sized slices. Season the kidney slices with salt and pepper. Heat the oil in a large frying pan and sauté the kidneys for about 2 minutes on both sides until lightly brown. Then remove from pan and keep hot.
Add the garlic and onion to the oil in the pan and sauté until soft. Stir in the flour and add the stock and mix well. Add the parsley, bay leaf and the sherry, bring to simmering point and cook for 3-4 minutes.
Then return the kidneys and any juices given off to the pan. Stir well. Cover and allow to cook very gently for about 3-4 minutes.
Serve on a bed of rice. 

 

<<More Maincourse<<