Kidneys In Sherry

With White Bean Stew (Serves 4)


6 lamb’s kidneys

250ml water

25ml vinegar

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.