Wednesday, 10th July 2013Lambs kidneys from the Turkish butcher. Soften onion and garlic in plenty of oil, then add sliced kidneys generously coated with seasoned flour, and brown all over. Add some dry sherry, stir well to scrape up any bits and bubble away the alcohol. Add a dash of beer vinegar and some water and simmer for 20 minutes stirring occasionally.
These came out just right, tender and flavourful, with a lovely rich sauce.