Sherried Kidneys Recipe |
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You will need..... 12 lambs' kidneys 2 oz. butter 1 large onion, finely chopped 3/4 oz. flour
1 clove garlic, peeled
Preparation Time 1/4 pint plus 5
tablespoons water
15 minutes
1 beef stock cube
9 tablespoons dry sherry
Cooking Time bay leaf
15 minutes
salt and pepper
1 tablespoon chopped parsley
Remove fat
and skin from kidneys, then cut in half lengthwise and remove cores.
Melt 1 oz. of the butter in pan and fry onion slowly until pale brown
and soft. Add halved kidneys and cook for about 2 minutes on each side
until they have become firm and are just turning brown. Remove onion
and kidneys from pan and keep hot. Melt
remaining butter in pan, blend in flour. Add clove of garlic, water,
stock cube and sherry, blending until smooth. Add bay leaf, salt and
pepper to taste. Bring to the boil, stirring, and simmer until sauce
has thickened. Return onion
and kidneys to pan, cover and simmer for 5 minutes or until kidneys are
just cooked. Remove bay leaf and add more seasoning if necessary.
Arrange on a serving dish, pour sauce over and sprinkle with parsley.
Serves 4.
Quick Tip
Boiled rice goes well
with this dish. For ease, use refined long grain rice and boil in
plenty of salted water until just tender - about 12 minutes. Allow 1-2
oz. for each person.
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