A delectable Spanish dish of kidneys in sherry sauce, Rinones al Jerez (rin-yon-ase ahl hair-aith) may be served on a bed of saffron rice and accompanied by a red and green pepper salad.
A quickly prepared dish of kidneys in sherry sauce, Rinones al Jerez is served on a bed of saffron rice.
2 ft. oz. olive oil
16 lambs’ kidneys, cleaned, prepared and chopped INTO 1-inch pieces
½ teaspoon salt
1 teaspoon black pepper
1 small onion, finely chopped
2 garlic cloves, crushed
1 tablespoon flour
4 fl. oz. chicken stock
4 fl. oz. dry sherry
In a medium-sized frying-pan, heat
2 tablespoons of the oil over moderate heat.
When the oil is hot, add the kidneys, salt and pepper and cook, stirring frequently, for 5 minutes or until they are tender when pierced with the point of a sharp knife. With a slotted spoon, transfer the kidneys to a plate and keep warm.
Add the onion and garlic to the pan and cook, stirring occasionally, for 5 to 7 minutes or until the onion is soft and translucent but not brown. Remove the pan from the heat. Set aside and keep warm.
In a small saucepan, heat the remaining oil over moderate heat. Remove the pan from the heat and, with a wooden spoon, gradually stir in the flour to make a smooth paste. Gradually add the stock, stirring constantly, being careful to avoid lumps.
Return the pan to the heat and bring the sauce to the boil, stirring constantly. Cook for 2 minutes or until the sauce is thick and smooth. Stir in the reserved onion and garlic mixture, reduce the heat to low and cook for a further 3 minutes.
Remove the pan from the heat. Keep warm.
Return the frying-pan to the heat, add the sherry and bring it to the boil over high heat. Add the kidneys and stir in the onion sauce. Bring the sauce to the boil, stirring constantly. Reduce the heat to low and cook the mixture for a further 5 minutes.
Remove the pan from the heat. Transfer the kidney mixture to a warmed serving dish and serve immediately.