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September 25, 2006

Filed under: Uncategorized — ros @ 3:50 pm

Ingredients (for 2) 

  • 450g kidneys, cored and quartered
  • butter/ oil for frying
  • 200-250ml dry sherry
  • 1 medium onion, finely diced
  • ½ tbsp tomato puree
  • ½ tbsp paprika
  •  small pinch cayenne
  • handful finely chopped curly parsley
  • rice and salad to serve


1.      Sautee the kidney pieces  for 2-3 minutes in the oil/ butter on either side on a medium heat with a small splash of the sherry.

2.      Remove the kidneys from the pan with a slotted spoon and keep them warm.

3.      Most of the sherry liquid should have evaporated by ths point. Add the onion to the pan and sautee until soft.

4.      Add the rest of the sherry, the puree and the spices. Mix well, and simmer until the mixture is thick and reduced.

5.      Taste and adjust seasoning.

6.      Return the kidneys to the pan and warm through.

7.      Stir in the chopped parsley and serve.


  1. […] It was pretty good but not quite as good as Devilled Kidneys or Rinones al Jerez. I guess those two are classics for a reason. Still, this was good for a change and Goon wolfed it down. […]

    Pingback by Living to Eat! » Lamb Kidneys with Red Wine and Bacon — October 28, 2006 @ 5:06 pm

  2. This was simply delicious, best way I’ve ever had kidneys, thanks

    Comment by Sue Read — April 14, 2011 @ 7:12 pm

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