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Lamb kidneys with sherry sauce and butter potatoes
- Prep time:
- 15 mins
- Cook time:
- 40 mins
- Serves:
- 2-4
The Hairy Bikers, Si and Dave, share a scrumptious Argentinian offal recipe that’s perfect as both a starter or a main dish
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Ingredients
- 2 large Potatoes
- 2 tbsp Olive oil
- 1 Onion, finely diced
- 1 stick Celery, finely diced
- 1 large Carrot, finely diced
- 2 clove Garlic, crushed
- 2 tsp chopped Thyme, leaves only
- 500g lamb's kidneys, halved and cored
- 4 tbsp dry Sherry, (such as manzanilla)
- 50g Butter
- 2 tsp Crème fraîche
- 1 tbsp finely chopped flat leaf Parsley
Method
1. Boil the potatoes whole with their skins on, in a big pan of boiling water for about 20 minutes until cooked through. Leave to cool, then skin. Dice into 1 cm cubes and set aside.2. In a large frying pan, heat the olive oil and fry the onion, celery and carrot for 4-5 minutes until the onion is translucent. Add the garlic, stir and cook for another minute.
3. Add the thyme and kidneys. Fry for 2-3 minutes until the kidneys start to brown.
4. Pour in the sherry and reduce the heat. Simmer gently for 2-3 minutes to cook the kidneys through and to reduce the sauce. Remove from the heat and set aside for a couple of minutes to rest.
5. Heat the butter in another frying pan, then lightly fry the cold diced potatoes for 2-3 minutes until they start to brown. Season to taste with salt and pepper.
6. Fold in the kidneys and warm through. Stir in the crème fraîche and the flat-leaf parsley, then serve.
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Latest Comment
Very nice taste, I subsituted the creme fraiche for natural yoghurt, it worked very well.