A recipe for kidneys from ” The Flavours of Andalucia” by Elizabeth Luard 1991. The book is a lovely introduction to the cooking of Andalucia. Its now out of print, although several second hand copies appear to be available online through Amazon second hand outlets.
Ingredients
- 4 lambs kidneys skinned and deveined
- 1 tsp wine vinegar
- 2 tbsps olive oil
- 1 onion peeled and finely chopped
- 1 tsp paprika
- freshly ground black pepper
- 1 glass dry sherry
- 1 tbsp fresh breadcrumbs
- 1 plump clove garlic peeled and finely chopped
- fresh flat leaf parsley
- 1 bay leaf
Servings:
Instructions
- Slice the kidney finely and scald with hot water to which the vnegar has been added. Drain and dry.
- Heat the olive oil in a small flameproof casserole. Add the onion, stir, then fry gently until soft and golden.
- Add the kidney slices and turn in the hot oil. Sprinkle in the paprika and plenty of black pepper.
- Pour in the sherry, increase the heat and bubble up. Stir in the breadcrumbs, garlic, parsley and bay leaf. Reduce the heat and simmer gently for 10 minutes.
- Serve with chunks of rough bread and a green salad, accompanied by a glass of sherry.
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