Kidneys in Sherry        HT   MC     50mins

Serves 4        Hot   Offal  Herbs  Alcohol   Main course

Ingredients

450g/1lb Lamb's Kidneys

Salt and Black Pepper

2 tbsp Olive Oil

1 Garlic Clove, crushed

1 Onion, finely chopped

25g/1oz Flour

120ml/4 fl.oz. Stock

1 tbsp Tomato Puree

A pinch grated Nutmeg

A pinch Ground Allspice

25g/1oz freshly chopped Parsley

75g/3oz Butter

150ml/5 fl.oz. Dry Sherry

2 slices White Bread to garnish

Instructions

1. Wash, dry and cut the kidneys into small thin slices, removing the white cores. Sprinkle with salt and pepper and set them aside.

2. 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.

3. 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.

4. 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.

5. 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.

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