Kidneys with Apples, Sherry and Crème Fraîche

Preparation info

  • Difficulty


  • Serves


Appears in

Josceline Dimbleby’s Complete Cookbook

Josceline Dimbleby’s Complete Cookbook

By Josceline Dimbleby

Published 1997

  • About

The wonderful thing about kidneys is that they miraculously make their own sauce during the few minutes needed to cook them. With the addition of a little crème fraîche and sherry the sauce becomes even more luscious. Serve with mashed potatoes and a green vegetable. This is a perfect dish to make at the end of a busy day; quick but distinguished.


  • 8 lamb’s kidneys
  • 2 medium onions
  • 3 dessert apples
  • juice of 1 lemon
  • bunch fresh flat-leafed parsley
  • 25 g/1 oz butter
  • 150 ml/¼ pint sherry
  • 3 teaspoons whole grain mustard
  • 3 rounded tablespoons crème fraîche
  • salt
  • black pepper


Remove the skin from the kidneys and slice them across fairly thinly. Peel the onions and slice thinly across. Peel and core the apples, halve them and then cut into thin half-moon slices, putting them straight into a bowl and sprinkling all over with the lemon juice. Chop the parsley — not too finely. Put a shallow serving dish in a very low oven to keep warm.

Melt the butter in a large, heavy-based frying pan over a medium heat, add the kidneys and sauté for only 2-4 minutes, until cooked on the outside but still pink in the centre. Using a slotted spatula, transfer them to the serving dish. Keep warm. Add the onions to the juices in the pan and cook gently until soft. Then add the sherry, mustard and apples and stir gently, at bubbling heat, for 2 minutes. Stir in the crème fraîche, bubble for another minute, then season with salt and black pepper. Stir in the chopped parsley and remove from the heat. Spoon the mixture over and amongst the kidneys in the dish. Serve at once.