Kidneys in Sherry
Hot Offal Herbs Alcohol Main course
and Black Pepper
tbsp Olive Oil
Garlic Clove, crushed
Onion, finely chopped
tbsp Tomato Puree
pinch grated Nutmeg
pinch Ground Allspice
freshly chopped Parsley
fl.oz. Dry Sherry
slices White Bread to garnish
Wash, dry and cut the kidneys into small thin slices, removing the white cores.
Sprinkle with salt and pepper and set them aside.
Heat the olive oil in a small saucepan. Gently fry the garlic and onion until
soft, stir in the flour and cook for 1-2
minutes, stirring all the time. Gradually add the
stock then the tomato puree and cook until you have a thick sauce. Add the
spices, salt and pepper and stir in the
parsley. Continue to cook for a few minutes, adding
a little liquid if it gets too thick. Remove the saucepan from the heat.
Heat 50g/2oz of the butter in a frying-pan over medium heat and fry the
kidney slices briskly, turning them over and
over in the hot fat. When they are evenly
browned, about 5 minutes, remove them from the pan and keep warm. Be
careful not to over cook them.
Pour the sherry into the pan and bring to the boil, stirring to incorporate the
kidney juices. Add the sauce to the pan and
blend well. Add the kidneys to the sauce,
heat them through thoroughly, and turn them on to a warmed serving dish.
Remove the crusts from the bread, cut into triangles and fry in the remaining
butter until crisp and golden, drain well,
arrange them around the kidneys.
Types of Offal
Recipes with Alcohol
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