• 2servings
  • 40minutes

Rate this recipe:

Nutrition Info . . .

NutrientsLipids, Cellulose
VitaminsA, B3, B9, C, D, P
MineralsNatrium, Silicon, Sulfur, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 2 large potatoes

  2. 2 tbsp olive oil

  3. 1 onion , finely diced

  4. 1 sticks celery , finely diced

  5. 1 large carrot , finely diced

  6. 2 clove garlic , crushed

  7. 2 tsp chopped thyme , leaves only

  8. 500 g lamb's kidneys , halved and cored

  9. 4 tbsp dry sherry , (such as manzanilla)

  10. 50 g butter

  11. 2 tsp creme fraiche

  12. 1 tbsp finely chopped flat leaf parsley

Instructions Jump to Ingredients ↑

  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.


Send feedback