Kidneys Sautéed with Sherry and Chilli
- 6 lamb kidneys
- 3 tablespoons oil in which to sauté them
- pepper and salt
- 1 tablespoon butter (optional)
- 1 small red chilli
- 1/4 cup of medium sherry
- 1 tablespoon Lea & Perrins sauce
- 1 dessertspoon flour
Prepare the kidneys by dividing each kidney into two and removing the skin and fat using a pair of kitchen scissors. Pat dry.
Heat oil, put in the kidneys and cook quickly on either side for 2-3 minutes each side until the slices become firm and change colour. Lift the kidneys from the oil, put in a dish and cover to keep hot. Stir in the flour as if in the first stages of making a white sauce. Pour in a little water to bring sauce to a coating consistency and add chopped chilli, sherry and L & P sauce.
Stir all to combine and continue to bubble until the sauce reduces to a coating consistency. Finish the sauce by adding juices that may have come out of the resting kidneys, stirring in the butter and adjusting the seasoning. Add the kidneys making sure they are well coated with the sauce and continue cooking gently for another couple of minutes.
When ready to serve, arrange on plate and coat with some sauce. Sprinkle with finely chopped parsley.
The kidneys could be served with some buttered egg noodles or potato mash and some small boiled Brussels sprouts.
John Hawkesby’s wine recommendation
Penfolds Bin 128 Coonawarra
River Farm Godfred Road 2009