Lamb’s Kidneys with Sherry and Smoked Paprika

Name: Lamb’s Kidneys with Sherry and Smoked Paprika
Yield: Serves 2
Ingredients: 2 slices of bread, toasted and buttered; 4 lamb’s kidneys, rinsed and patted dry; 1 large onion; large-flaked sea salt and black pepper; large-flaked sea salt and black pepper; 1 tablespoon olive oil; 25 g butter; ½ teaspoon pimentón de la Vera (hot smoked paprika); ½ teaspoon pimentón de la Vera (hot smoked paprika); 2 tablespoons Amontillado sherry (any will do); a splash of red wine vinegar

Preparation info

Serves
2

Difficulty
Easy

Appears in

What to Eat Now (Autumn & Winter)

By Valentine Warner

Published 2008

About

Uncomplicated and robust, this smoky-tasting dish cheers the soul when alone, and is a good breakfast start to any cold day, when you can see your breath upon stepping outside. I shall write it for two.

Ingredients

4 lamb’s kidneys, rinsed and patted dry
1 large onion
1 tablespoon olive oil

Breakfast

Method

Have the kidneys cleaned of their skins by your butcher. Slice the kidneys in half lengthways, then with a small, sharp knife, cut out the undesirable white middle of each piece.

Peel the onion and cut it in half, top to bottom. Lie it on its flat side and cut it into the thinnest slivers you are capable of. When cut and cooked like this, they really wrap around the kidney, as opposed t