YUMMY KIDNEYS IN SHERRY SAUCE

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Looking for a different, quick and easy meal to cook? Then kidneys in sherry sauce could be your best bet. Kidneys are full of nutrition and absolutely delicious. Add sherry sauce to the mix and the result is a meal fit for the king!

Ingredients: (Serves 4)

  • 455g lamb kidneys
  • 45ml (3 tablespoon) olive oil
  • 2 cloves of garlic, minced
  • 250g (2 cups) chopped mushrooms
  • 55g sliced ham
  • Salt and pepper
  • 6-8 tablespoon (1⁄2 cup) sherry
  • Fresh parsley to garnish

Cooking method:

With a sharp knife, begin by first removing membrane from the kidneys. Cut each kidney in half lengthwise, then snip out and discard cores. Cut again the kidneys in quarters then set aside.

Next, heat the oil in a frying pan and add garlic and cook for two to three minutes. Stir in mushrooms and ham and fry until liquid from the mushrooms has evaporated.

Then, stir the kidneys into a pan and fry two to three minutes, stirring frequently so that the kidneys are lightly browned on the outside and still pink at the centre.

Finally add seasoning and sherry sauce and bring to boil, stirring occasionally until the sherry has almost evaporated. Garnish with parsley and serve hot.

Kitchen tip:

If you don’t like sherry sauce which is considered alcoholic, substitute equal parts of white grape juice with one to two teaspoons of a low acid vinegar such as rice vinegar or fresh lemon juice.

Kitchen safety:

Keep everyone in your home, particularly children, safe by observing these simple rules:

  • Keep food at safe serving and storage temperatures at all times to prevent spoiling and the risk of transmitting diseases. Food should be kept at 40C or lower, or at 630C or higher. The range between four degrees and 63 degrees is considered the “danger zone” because bacteria grow most rapidly within this range.
  • Only use cutting boards that can be disinfected such as those made of non-porous materials such as glass, formica, or plastic. Use separate boards for ready-to-eat foods (including foods to be eaten raw) and for foods that are to be cooked, such as meats.
  • Don’t prepare or serve food if you have diarrhoea, unusually loose stools, or any other gastrointestinal symptoms of an illness, or if you have infected skin sores or injuries, or open cuts. Small, uninfected cuts may be covered with non-porous latex gloves to avoid contaminating the food.

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