Kidneys in sherry sauce with chips

Name: Kidneys in sherry sauce with chips
Total time: 1 h 17 min
Cuisine: Spanish
Ingredients: 800 g kidney, pork kidneys; 3 tbsp vinegar; 1 yellow onion, finely chopped; 3 cloves garlic, finely chopped; 2 tbsp parsley, chopped; 3 tbsp olive oil; salt, to taste; black pepper, to taste; 1 tbsp plain flour; 150 ml sherry, dry, ideally fino; ≈ 100 ml water; 1 bay leaf; 800 g potato, cut into chips; 5 tbsp olive oil, for frying

Pork kidneys seared, then simmered with onion, garlic and fino sherry: a classic of Madrid's taverns, served with homemade chips. They are also made with veal or lamb kidneys.

1 h 17Time
1 h 10Hands-on
4Portions
36 gprotein per portion
700kcal per portion

Contains: Gluten, Sulphites

Ingredients for 4 portions

800 gKidney, pork kidneys
3 tbspVinegar
1Yellow onion, finely chopped
3 clovesGarlic, finely chopped
2 tbspParsley, chopped
3 tbspOlive oil
to tasteSalt
to tasteBlack pepper
1 tbspPlain flour
150 mlSherry, dry, ideally fino
≈ 100 mlWater
1Bay leaf

On the side

800 gPotato, cut into chips
5 tbspOlive oil, for frying

Method

Halve the kidneys lengthways and cut out the white core and fat with a sharp knife. Cut them into bite-sized pieces.
Put the pieces in a bowl of cold water with the vinegar and leave them to soak for 30 minutes to tone down their strong flavour.
Meanwhile, peel the potatoes and cut them into chips. Rinse in cold water and dry thoroughly with a clean tea towel.
Finely chop the onion and garlic, and chop the parsley.
Heat the oil in a casserole and gently fry the onion and garlic over a low heat for 10 minutes, until soft and translucent.
Drain and rinse the kidneys. Toss them in a dry frying pan over a high heat for 2–3 minutes, until they release their liquid, then tip them into a colander and discard the liquid.
Add the kidneys to the casserole, season with salt and pepper and fry over a high heat for 3 minutes. Sprinkle over the flour and stir for 1 minute.
Pour in the sherry and let it bubble for 1 minute. Add the water and bay leaf and simmer over a low heat for 10–12 minutes, until the sauce has thickened and the kidneys are tender. Turn off the heat and keep the casserole covered.
Meanwhile, heat plenty of olive oil, about 2 cm deep, in a deep frying pan. Fry the chips in two batches for 8–10 minutes each, until golden. Drain on kitchen paper and season with salt.
Sprinkle the parsley over the kidneys and serve with the chips.

Kidneys in sherry sauce with chips

Ingredients for 4 portions

On the side

Method

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