The kidneys in sherry are one of those dishes that not everyone had the chance to try, but who does it just fall in love. This being so, why won?t you try it? Today we show you one of the classic ways to prepare one of the most classic recipes with wine: the kidneys in sherry.
Kidneys in sherry
- 500 gr. lamb kidney
- 150 ml. sherry
- 1 large onion
- 1 clove of garlic
- 1 tablespoon of mustard
- Virgin olive oil
The first thing to do is to wash the kidneys, because even sold in clean trays, we make sure that no trace can alter the taste (blood, bile …). Once done cut them into quarters and take the white part of the inside.
Once this is done, threw in a bowl with water and a splash of vinegar and save for at least fifteen minutes.
Chop the garlic, cut the onion into small squares and fry in plenty of oil (3-4 tablespoons).
Drain the Kidneys, add salt and pepper (I recommend a little bit of paprika from La Vera picante ), and add to the pan.
Add the mustard and a glass of sherry. You can use any other dry fortified wine (not the ports, marsalas or sweet madeiras), and even whiskey, gin or rum, but we recommend sherry to give a unique touch to the recipe.
Cook kidneys for 8-10 minutes on low heat, until the liquid reduces and becomes a thick sauce. If the texture of the sauce is not as thick as you want, turn up the heat and wait until it has the consistency you want.
You see, it’s a very simple recipe that is delicious to eat freshly cooked (hot), and it works very well in times of winter, so why not let prejudices aside and bring yourself to the kidneys?
And for pairing with kidneys in sherry, what better than a couple of good Sherries which enhance the flavor of food. Normally it is best to take them cold (from the fridge) to reduce the alcoholic feel and enjoy its salty hints and nuts. Today we recommend 2 large Sherries to rediscover this area:
Croft Original (Pale Cream) 1L