Would you dare to try some Riñones al Jerez? I'm sure not everybody will crave for some kidneys for lunch or dinner... but... there's always a but, this is such a delicious dish! However, is very important to buy fresh Veal or Lamb kidneys. The younger and fresher the animal is the better.Also, this kind of meat needs a deep cleaning; we all know what is the function of the kidneys, so when washing and cleaning them you might feel a funny smell at first. But if you follow all the instructions you will discover a new flavour and texture.
You can have them as a tapa with good slices of bread or as a main dish, that is up to you! This was my entry for Emiline's Pub Crawl, but I couldn't make it on time. Anyway, if you are a sweets addict and can't live without a cake in your fridge then go to Visions of Sugar Plum and have fun!!!Ingredients for 4 servings: 500 grs. of veal or lamb kidneys, a small red onion, 2 green onions, 2 garlic cloves, 2 flour tea spoons, 1 small cup of water, 1 small cup of Jerez wine, 1/2 tea spoon of sweet red ground pepper, a bit of black pepper, salt, extra virgin olive oil, parsley and 1 small chile.
I'll try to upload a power point in short.
Cut the kidneys in slices and place in a recipient with 1 glass of water and a bunch of salt and 2 dl of vinegar. Leave it for 15 minutes.
Strain and place in a pot over the steamer. Add water to the pot and make it boil, let the kidneys sweat for 10 minutes aprox.
Strain again and have them under the cold pouring tap water. Let them there while you prepare a dressing with a mortar: Place the salt first to avoid having jumping garlics all over the place, slice the garlics and the parsley and smash until you get a compact mass.
Get some olive oil in a saucepan, add the sliced onion and green onion. When it gets transparent, add the kidneys and stir for a minute. Add the red and black pepper, the chile and the flour, keep on stirring at medium heat. When it gets thick, add the water and the mortar mass. Stir and let it cook for 8 minutes.
Stir, turn heat off and pour the Jerez on top just before serving the kidneys.
And if you try it and find to like it, there's more recipes with... liver, tongue, feet... he, he, he, as many as you can imagine.
Salud!
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