Pan-Fried Kidneys with Madeira and Sherry Sauce, Toasted Sourdough and Salad

Succulent calves' kidneys pan-fried with bacon and onions in a rich Madeira cream sauce, served with toasted sourdough and greens.

Bacon Meat High Protein Offal Rich Sauce

Estimated Nutrition

Calories

711.3

kcal / serving

2845.2 kcal total

Carbs

47.3g

per serving

189.2 g total

Fat

42.2g

per serving

168.8 g total

Protein

35.6g

per serving

142.4 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

CondimentsSauces

Dairy

GrainsCereals

slice

Sourdough Bread

Thick slices

Liquids

Madeira Wine

Sherry

110

Beef Stock

Meat

175

Bacon

Smoked streaky lardons

500

Calves' Kidneys

Cleaned, trimmed and cut into small pieces

NutsSeeds

piece

Salt

To taste

piece

Black Pepper

To taste

tbsp

Parsley

Chopped fresh flatleaf

OilsFats

Olive Oil

For frying

Extra Virgin Olive Oil

For dressing

Vegetables

125

Onion

Baby onions blanched

110

Salad Leaves

Mixed

Method

Fry the bacon in olive oil and butter for 2-3 minutes until golden.

Serve the kidneys and sauce over the toast with the salad on the side.

Whisk mustard, vinegar, and oil together, then dress the salad leaves.

Toast the sourdough slices on a hot griddle for 1-2 minutes per side.

Stir in the cream, season, add parsley, and keep warm.

Add beef stock and simmer for 3-4 minutes until kidneys are cooked.

Pour in the alcohol and ignite, then simmer until reduced by half.

Add the kidneys and brown for 1-2 minutes.

Add the onions and cook until softened.