Sherried Lambs Kidneys2014-01-14
- Cuisine: English, James', Spanish
- Course: Hors d'oeuvre
- Skill Level: Uber Easy
- Yield : Large Pan full of goodness
- Servings : 10 as starter more for Tapas
- Prep Time : 15m
- Cook Time : 25m
- Ready In : 40m
Not sure the origin of this recipe but I remember being asked to make it one year as one of many “Starters” for a Christmas dinner back in the late 80’s and have cooked it every year since. Not sure of it’s origins but it looks similar to some Spanish & English dishes I’ve seen. I’ve not looked at a recipe since the 80’s so it may be a little different from the original but I think it works…
You can serve this as a main dish with boiled rice or mashed potatoes, as a starter with Ciabatta or Melba toast or you can serve them up as Tapas in a nice little ramekin dishes. If you go for the Tapas option cut you kidneys into quarters.
- 10 x Fresh Lambs Kidneys
- 10 x tbsp Dry / Pale Sherry
- 1½ Pint - 800ml Good Beef Stock - Hot
- 200g Pancetta - Cubed
- 1½ Onions - Chopped Finely
- 5 x Cloves Garlic - Crushed
- 75g Butter
- 2 x tbsp Plain Flour
- 2 x tbsp Flat Leaf Parsley - Chopped
- 2 x Fresh Bay Leaves
- 1 x Sprig Fresh Thyme
Preparation: Cut the kidneys in half along the length (see image above) then with a pair of sharp scissors remove the fatty core. Combine the Sherry, Stock, Crushed garlic, Bay Leaves & Thyme in a jug and set aside.
Add half of the butter to a heavy based frying pan and over a medium heat sauté the chopped onion to soften, then add the pancetta and kidneys and continue cooking for about 5 minutes until brown.
Remove the contents of your pan and keep in a bowl. Now we're gunna make a simple roux...Add the rest of your butter to the frying pan and melt, then add the flour and cook off for about two minutes. The flour will form a paste like texture - keep it moving around the heat with a whisk. Now add your stock mixture that you have prepared already. Bring to boil whisking to work in the roux and then turn down to a low simmer.
Add your kidneys, onions, pancetta and all the juices back to the pan and gently simmer for about 15 minutes - stirring occasionally.
Just before serving remove the Thyme sprig and Bay leaves, then stir in chopped parsley (save a little for the garnish) Taste for seasoning add salt and black pepper to your liking.
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