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Amontillado Kidneys

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Ingredients
  Lamb kidneys 6
  Butter 3 Tablespoon
  Olive oil 1 Tablespoon
  Pitted black olives 2 Ounce, or stoned (60 Gram)
  Mushrooms 3 Ounce, thinly sliced (90 Gram)
  Amontillado sherry 4 Fluid Ounce (120 Milliliter)
  Brandy 4 Tablespoon
  Double cream 4 Tablespoon
  Lemon juice To Taste
  Chopped parsley 1 Tablespoon
  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.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Side Dish
Method: 
Saute
Dish: 
Dry Curry
Ingredient: 
Meat
Interest: 
Everyday, Healthy
Preparation Time: 
10 Minutes
Cook Time: 
10 Minutes
Ready In: 
20 Minutes
Servings: 
4

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