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“Quick Kidney Special”

Ingredients Nutrition


  1. Peel the potatoes. Slice them thickly (1/4in/0.5cm) and cook gently in boiling, salted water for 5-10 minutes, until just soft. Drain them.
  2. Peel the onion, slice it into thin rings. Cut the kidneys in halves, and remove the fatty white core. Then cut the kidneys into quarters.
  3. Heat the oil and butter in a frying pan, and fry the potatoes, turning occasionally, for a few minutes, until golden and crispy. Remove from the pan, drain on kitchen paper and keep warm on a hot plate.
  4. Add a little more butter to the frying pan if necessary, and fry the onion rings and kidneys over a gentle heat, stirring gently, for 5-10 minutes, until the kidneys are cooked. Season with the salt and pepper and garlic. Stir in the sherry and cream, stirring to heat thoroughly, but do not allow to boil. Make the potatoes into a 'nest'. Pour the kidneys and sauce into the middle of the potatoes and serve at once.

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