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Kidneys with Sherry - Rinones al Jerez

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

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