With White Bean Stew (Serves 4)
6 lamb’s kidneys
1⁄2 tsp salt
3tbs olive oil
1 thinly sliced onion
2 garlic cloves sliced
Fine salt and freshly ground black pepper 75ml dry sherry
2tbs toasted pine nuts
1tbs chopped parsley
Cut each of the kidneys in half and remove the white core and cut each half in two. Soak in the water with the vinegar and salt for 30 minutes. Rinse in clean water and pat dry.
Heat the oil in a frying pan over a medium heat. Add the onion and garlic and fry gently until soft and stir in the kidneys. Season with salt and pepper, add the sherry, and let everything simmer for 5 minutes or until reduced to a creamy consistency.
Transfer to a serving plate and scatter over the pine nuts and the chopped parsley.