Riñones al Jerez
Most tapas bars in Spain serve Riñones al Jerez,
though at home it can be served with rice or pasta as a main meal. You can add
sliced mushrooms to increase the number of portions.
- Serves 6 as tapa, 4 as a supper dish
- Difficulty: intermediate
- Preparation time: 30 min.
- 10 fresh lambs' kidneys
- 1 big onion, chopped
- 4 tablespoons
- 4 oz bacon
- 1 garlic clove, finely chopped
- 2 tablespoon flour
- 4 fl. oz fino
dry sherry or
- 1 tablespoon tomato concentrate
- 2 sprigs fresh thyme
- Salt and freshly ground black pepper
Fry the onion in 2 tablespoons of oil
over a low heat in a big frying pan. When it starts to soften add the
diced bacon and garlic.
Remove the membranes and cut out the
middle cores from the kidneys, then cut them into large dices.
Remove and reserve the onion and bacon
from the pan and add 1-2 tablespoons more olive oil.
Put in the diced kidneys, a handful at
a time, over the highest heat and stir occasionally. When they are
sealed, pull them to the sides of the pan and add the next handful. When
they are all sealed and coloured, return the onions and bacon, sprinkle
with flour and stir in.
Add the Sherry, tomato concentrate and thyme and bring to a simmer. Season to
Hidalgo - La Gitana Manzanilla
Famous Sherry from Sanlúcar de Barrameda
This is the classic example of this unique wine and the flagship of the
company. Its fresh and delicate taste has made it the favorite of Seville, the
heart of traditional Andalucía where they drink it chilled, with a meal or with
tapas or simply as a refreshing crisp white wine.
La Manzanilla is a dry wine and the lightest and most delicate member of the
Sherry region and can only be made in the coastal town of Sanlúcar de Barrameda
set at the mouth of the River Guadalquivir.
The position of the town, set between the sea and the river and the
marshlands to the north, combines with the particular topography of the town
itself to create an especially humid and constant microclimate.
These conditions allow a special growth of yeast, known as the 'flor', to
grow on the surface of the maturing wine all your round thus protecting it from
the detrimental effects of oxygen. Elsewhere in the Sherry district, the flor
dies off in the summer and winter months to form the Fino sherry instead.
Due to the uniqueness of this wine Manzanilla has its own 'Denominación de
Origen' Manzanilla -Sanlúcar de Barrameda, set within the Sherry Denomination.
The 18th Century Hidalgo Bodega produces the famous Manzanilla under the name of
Today, 'La Gitana' is the most popular Manzanilla on the Spanish market and
is now the best selling wine in Seville.
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