John Myers
Ingredients for 2 servings:
- 2 veal kidney(s)
- 2 tsp cooking oil or olive oil
- 40 g butter
- 50 ml sherry
- 20 ml port wine
- 200 ml broth
- ½ tsp turmeric
- 1 pinch of chili powder
- salt and pepper
- 50 ml cream
- 2 tbsp maple syrup
Instructions
Working time approx. 20 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 35 minutes
Kidneys in sherry mustard sauce
Wash and clean the kidneys, i.e. remove the inner urinary tract and the tough white membranes. Then cut into slices about 1 cm thick. Heat the frying fat until very hot and add butter. Sear the kidneys in two batches, if necessary. Turn after a minute, remove after another minute and season with salt and pepper in a separate bowl. Deglaze the pan with sherry, add the port wine and stock, and bring everything to a boil. Now add the remaining spices. Add the cream, top up with the maple syrup, and simmer for 5 minutes. Add the kidneys, including any meat juices, and simmer for about 3 minutes. Best served with mashed potatoes.
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