Riñones al Jerez

Wednesday, 10th July 2013

Lambs 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.

Pork and Veal in Sherry

Saturday, 2nd March 2013

Based on this Delia recipe. I bought a nice looking piece of boar shoulder but, when I got it home, I realized it would be too small, so I added some veal I had in the freezer.
I left out the olives but otherwise stuck pretty close to Delia's recipe. As often seems to happen the meat itself was a little dry, Interestingly, it was next to impossible to tell what was boar and what was veal. But the sauce had a lovely flavour and the chorizo was great.

Pichones a la Toledana

Sunday, 28th August 2012

Aromatic Pigeons - Sainsbury's Cooking of Spain p72.
Luckily the butcher had exactly 2 pigeons left, because this would have been much less exciting with chicken!
The birds are halved, browned all over in oil and then braised with onions, herbs and whole garlic cloves, in dry sherry with a dash of sherry vinegar. The recipe says cook for an hour and to allow the liquid to evaporate at the end, but these were cooked for at least 90 minutes without any problem, and I kept a lot of the liquid because we like our posh gravy.
I served them with proper, double-fried chips, and sliced baked aubergine.
Absolutely delicious!