Recipe
for :
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Kidneys with Sherry - Rinones al Jerez
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This
Spanish Tapas recipe for Kidneys with Sherry (Rinones
al Jerez) comes from Chef Ewa of Finca
Alta Cocina, a wonderful newly opened country
house in Southern Spain with its own cookery school,
swimming pool and six acres of grounds offering relaxing
holidays and superb food, with or without cooking classes.
Finca
Alta Cocina, located in one of the sunniest parts of
Spain, comprises two houses and is in delightful countryside
close to Algodonales in Andalucia. It provides first-class
but affordable bed and breakfast accommodation at the
heart of a beautiful area where you can go bird watching,
wildlife spotting, walking, horse riding, cycling, hot-air
ballooning or simply relax by the pool.
If
you want to enjoy Southern Spain, learn Spanish and
Mediterranean cooking, whilst having a wonderful break
away from it all then .
. . read more
Ingredients
for Kidneys with Sherry
6
lamb's kidneys, cleaned of fat and cut into bite-size
pieces
1/2 Spanish onion
1 garlic clove
100 ml olive oil
125 ml oloroso sherry
Pinch of pimenton (Spanish paprika)
Salt, pepper
How
to make Kidneys with Sherry
- Heat
the olive oil and gently fry the onions, until golden
brown.
- Turn
up the heat, add garlic and the kidneys, season with
salt and pepper, add the sherry, and simmer for a
minute.
- The
kidneys should remain slightly pink and juicy.
- Serve
at once with sprinkling of paprika.
Serves
4
Chef
Ewa
www.finca-altacocina.com
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