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Lambs Kidneys with Shallots and Sherry

Lambs Kidneys with Shallots and Sherry

8 Lambs Kidneys

12 little shallots
1tsp sugar
60g (2 oz.) Butter
30g (1 oz.) Flour
150ml (5 oz.) stock
2 sherry glasses of Oloroso (medium dry)

Peel the shallots and fry them in 1 oz. butter until beginning to brown.
Reduce the heat and cook until cooked through. Sprinkle the sugar on the pan and let it caramalize before sprinkling in the flour and then the stock.
Stir this well while simmering and then add the sherry, again let it bubble well for a few minutes to form a sauce, take off the heat.
Remove any suet from the kidneys and then remove the outside membrane.
Cut them in two along the middle and remove the hard core. Cut each kidney in 5 or 6 pieces.
Melt the remaining butter in a clean pan and fry the kidneys gently in this until cooked to your liking. (They are usually left a little rare in the middle)
Add the shallots and sauce and bring back to a simmer together.
Serve straight away on some toast or with some bread to mop up the sauce.

April 14, 2006 09:12 PM | 0 Comments
  Martin Dwyer
Consultant Chef