Madrid Style Kidneys
|Garlic||1 Clove (5 gm)|
|Olive oil||5 Tablespoon|
|All purpose flour||3 Tablespoon|
|Stock||2⁄3 Cup (10.67 tbs)|
|Veal kidneys||1 1⁄2 Pound|
|Black pepper||1 Teaspoon|
|Frozen peas||2 Cup (32 tbs)|
|Dry sherry||5 Tablespoon|
Peel and finely chop the onions.
Remove the pith, core and seeds from the pepper and cut into strips.
Crush the garlic.
Heat 3 tablespoons of oil in a saucepan.
Add the onion, pepper, garlic and bay leaf and fry for 5 minutes.
Sprinkle over the flour, stir well, then stir in the stock.
Simmer for 5 minutes.
Meanwhile, remove the fat from the kidneys, halve and remove the core and ducts, then slice.
Heat the remaining oil in a frying pan.
Add the kidneys and fry until lightly browned.
Add the salt, pepper, peas and sherry.
Pour over the onion sauce and stir well.
Simmer gently for a further 2 minutes.
Serve hot with saffron rice.