Riñones al Jerez (Jerez kidneys)
Kidneys in sherry, normally served as a tapa.
Riñones al Jerez (Jerez kidneys) | |
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Riñones al Jerez (Jerez kidneys) | |
Servings: | Serves 4 |
Calories per serving: | 633 |
Ready in: | 30 minutes |
Prep. time: | 20 minutes |
Cook time: | 10 minutes |
Difficulty: | |
Recipe author: | JuliaBalbilla |
First published: | 21st January 2013 |
Best recipe reviewDelicious and tender too 5/5 Much nicer with calves kidneys - our local butcher can get them. |
Ingredients
Printable 🖨 shopping 🛒 list & 👩🍳 method for this recipe
- 6 tablespoons olive oil
- 800 g calf kidneys (if you cannot find these, use lamb kidneys)
- 2 Cloves garlic, finely chopped
- 60 ml dry sherry
- 1 tablespoon parsley, finely chopped
- Salt to taste
Method
- Thoroughly wash the kidneys, remove the membranes and and leave to soak in tepid water to which vinegar has been added.
- Leave for 10 minutes, then drain and dry the kidneys.
- Cut them into quarters, season and mix with the garlic.
- Heat the oil in a frying pan and the fry the kidneys over a medium heat.
- When almost done, add the parsley and the sherry and leave to cook for a further 3-4 minutes.
Serving suggestions
On its own as a tapa or first course and a glass of manzanilla sherry. It is also good with rice dishes.
Variations
You can add a large onion and/or mushrooms if you wish and chop the kidneys smaller. --JuliaBalbilla 08:57, 6 January 2009 (UTC)
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