Veal Kidney with Chorizo and Xeres
Ingredients
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350 g veal kidney
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15 ml (1 tbsp) extra virgin olive oil
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1 onion sliced in half and diced finely
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125 g chorizo sliced thinly
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100 ml dry xeres
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5 ml (1 tsp) hot mustard
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1 garlic clove, chopped finely
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15 ml (1 tbsp) parsley, chopped finely
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Country bread to serve
Preparation
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1. Remove the membrane around the kidney. With a good knife, remove fatty tissue and veins. Chop veal kidney in small pieces.
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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.
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3. Continue cooking for 3 minutes, add the mustard, garlic and parsley. Stir well together until homogenous mixture has formed.
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4. Keep cooking for another minute. Serve hot with country bread.
