Amontillado Kidneys Recipe
Ingredients
| 6 lambs' kidneys | ||
| Butter | 3 Tablespoon | |
| Olive oil | 1 Tablespoon | |
| 60 g/2 oz stoned black olives | ||
| 90 g/3 oz mushrooms, thinly sliced | ||
| 120 ml/4 fl oz Amontillado sherry | ||
| Brandy | 4 Tablespoon | |
| Double cream | 4 Tablespoon | |
| Lemon juice to taste | ||
| Parsley | 1 Tablespoon, chopped | |
| Salt | To Taste | |
| Pepper | To Taste | |
Directions
Skin and core the kidneys, then cut into thin slices.
Heat 1 tablespoon of butter with the oil in a pan and fry the kidneys over a high heat.
Remove and keep warm.
Blanch the olives for 2 minutes and drain.
Heat the remaining butter in a second pan and saute the mushrooms for 3-4 minutes; add the olives, season with salt and pepper and keep warm.
Deglaze the kidney pan with the sherry, add the brandy and cream and reduce over high heat until the liquid is half the original volume.
Return the kidneys to the pan with the mushrooms, lower the heat and simmer for 1 minute.
Season with salt, pepper and a squeeze of lemon juice.
Serve immediately, spfinkled with chopped parsley.
Heat 1 tablespoon of butter with the oil in a pan and fry the kidneys over a high heat.
Remove and keep warm.
Blanch the olives for 2 minutes and drain.
Heat the remaining butter in a second pan and saute the mushrooms for 3-4 minutes; add the olives, season with salt and pepper and keep warm.
Deglaze the kidney pan with the sherry, add the brandy and cream and reduce over high heat until the liquid is half the original volume.
Return the kidneys to the pan with the mushrooms, lower the heat and simmer for 1 minute.
Season with salt, pepper and a squeeze of lemon juice.
Serve immediately, spfinkled with chopped parsley.
Chef
