Kidneys with Sherry

This is one of the recipes Sam Clarke, from Moro restaurant in London, demonstrated when he was guest chef at the school some years ago.

Serves 4

6 lambs’ kidneys or 1 calf’s kidney

4 tablespoons olive oil

½ onion, diced very small

1 clove garlic, sliced thinly

150ml (¼ pint) dry oloroso/amontillado sherry

sprinkling mild, smoky Spanish paprika

sea salt and black pepper

To prepare the kidneys:

For lambs’ kidneys, slice in half lengthways and, with a pair of scissors, snip out as much of the tough white gristle as possible without cutting away any of the actual flesh.

Then slice each half into bite-size pieces, either in half or thirds depending on the size of the kidney.

For calf’s kidney, once the suet and membrane have been removed, cut the kidney more or less according to its natural divisions. Again, cut away any gristle and make sure all the pieces are more or less the same size so they cook evenly.

Heat the olive oil over a low to medium heat and fry the onion with a pinch of salt until golden.

Turn up the heat, add the garlic, and fry for 30 seconds, followed by the kidneys. Once the kidneys are sealed on all sides, add the sherry, reduce the heat and simmer for a minute to burn off the alcohol. It is important they are still pink, tender and juicy in the middle when served. Taste for seasoning. Serve immediately with a sprinkling of sweet smoky paprika and some fried potatoes or bread.