Sautéed veal kidney with shallot cream and chorizo

Preparation info

  • Serves


    • Difficulty


Appears in

The Richard Corrigan Cookbook

The Richard Corrigan Cookbook

By Richard Corrigan

Published 1999

  • About

Be sure to buy the kidney still in its wrapping of creamy fat, as this guarantees it is fresh. Our chorizo is made by an artisan producer in the Pyrenees. What you can buy in the supermarket is a very poor relation, so if possible, get it from a good importer of Spanish foods.


  • 1 veal kidney in its fat
  • 50 g good farmhouse chorizo, skinned and sliced into rounds, then into strips
  • 2


Remove the tat from the kidney, together with all the gristle and core. Separate the lobes of the kidney, in their original shape, keeping them about the same size, if possible. Take off the thin outer membrane. Cover and keep in the fridge until ready to cook.

Moisten the strips of chorizo in the olive oil, then set aside to macerate while you make the shallot cream.

Melt a kno