Rinones Espanol ( Spanish Style Kidneys) |
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Prep Time: 10 Minutes Cook Time: 11 Minutes |
Ready In: 21 Minutes Servings: 6 |
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Popular dish served in resturaunts and Tapas bars here in Spain. Very easy to prepare and cook. Serve over boiled rice with a crusty bread to soak up any juices.NB. Here we use pigs kidneys as they are larger and have a better flavour, but recipezaar does not recognise this as a food item. Ingredients:
4 lambs kidneys |
1 ounce butter |
2 tablespoons oil |
1 medium onion, chopped |
4 garlic cloves, chopped |
2 tomatoes, quartered |
1 large green pepper, seeded and chopped |
6 mushrooms, sliced |
3 tablespoons brandy |
3 tablespoons dry sherry |
5 fluid ounces single cream |
salt |
grind black pepper |
Directions:
1. Cut kidney lenghtways and remove as much of the white tubes as possible, chop into 1 cubes and soak in cold water for 1 hour.
2. Meanwhile chop the vegetable for the dish.
3. Sit back and relax. The cooking begins when the kidneys have finished soaking.
4. Drain the kineys. Heat the oil in a pan, and, melt the butter in the oil.
5. Fry the onions and garlic till just turning golden. Add the vegetables and kidneys. Fry for 5 minutes Add the brandy and tip the pan to the flame (flambe). When the flames have died out, pour in the sherry and cream.
6. Cover pan, reduce heat to minimum and cook for 5 minutes.
7. Check the seasoning for salt and add a grind of black pepper.
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