Lamb kidneys with sherry sauce and butter potatoes

By: Hairy Bikers From: Market Kitchen

Printer friendly version

This recipe is classed as easy

Avg User rating

  • 1 star
  • 2 star
  • 3 star
  • 4 star
  • 5 star

4/5 (1 votes cast)

Rate & comment
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

Ingredients

Conversion Calculator
Close

Conversion calculator


Go

Result: 00.00

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.

Comments & Ratings

You need to be logged in to comment or rate this recipe

Register

Password reminder?
Resend activation

Latest Comment

Very nice taste, I subsituted the creme fraiche for natural yoghurt, it worked very well.

UKTV Food User UKTV Food User Posted 12 Jul 2009 8:02 PM