Kidneys in Sherry Sauce-Rinones al Jerez
It is natural that with the enormous winemaking tradition of Jerez de la Frontera in Andalucía, many traditional dishes of the area have it as a main ingredient.
- 750 gr lamb kidneys
- 2 cloves garlic, chopped in brunoise
- 4 tbsp olive oil
- 1 medium onion, chopped in brunoise
- 3 sprigs of parsley, chopped in brunoise
- 1 bay leaf
- seasoning to taste
- 2 tsp all-purpose flour
- 1 cup chicken stock
- 1 cup fino, dry sherry of Jerez
To clean the kidneys: cut them in half lengthwise, trim off any fat. Sprinkle some salt and leave it for about 10 minutes.
Prepare a pot with salted water and vinegar, bring it to the boil.
Blanch the kidneys.
Refresh and wash roughly.
Dry it well.
Heat the oil in a large frying pan add the chopped onions, and bay leaf.
Season the kidneys with salt and pepper and sauté them with the onions.
Add the flour, stir really well.
In a morter crush the garlic with the parsley.
Add this mix to the kidneys.
Add the chicken stock and leave it simmer for about 5 minutes.
Pour in the Sherry wine.
Simmer another 5-8 minutes.
Serve with rice.