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Veal Kidney with Chorizo and Xeres

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Veal Kidney with Chorizo and Xeres

Ingredients

  • 350 g veal kidney

  • 1 tbsp. extra virgin olive oil

  • 1 onion sliced in half and diced finely

  • 125 g chorizo sliced thinly

  • 100 ml dry xeres

  • 1 tsp. hot mustard

  • 1 garlic clove, chopped finely

  • 1 tbsp. parsley, chopped finely

  • Country bread to serve

Preparation

  1. 1. Remove the membrane around the kidney. With a good knife, remove fatty tissue and veins. Chop veal kidney in small pieces.

  2. 2. Heat olive oil in a pan, and sauté onion for 1 minute. Add the chorizo and kidneys. Sauté for 5 minutes before adding the wine.

  3. 3. Continue cooking for 3 minutes, add the mustard, garlic and parsley. Stir well together until homogenous mixture has formed.

  4. 4. Keep cooking for another minute. Serve hot with country bread.

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