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Kidneys in Sherry and Mustard Sauce

1 vote

These kidneys in sherry and mustard sauce make a great brunch or lunch. Recipe thanks to Jax Hamilton, runner-up in Masterchef NZ season 2 in 2011.

40 Minutes

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  • 6 lamb or pork kidneys
  • 1 teaspoon butter
  • 1 tablespoon olive oil
  • Salt and freshly ground black pepper
  • 3 shallots, finely chopped
  • 1 clove garlic, crushed
  • ¼ cup beef stock
  • 2 tablespoons dry sherry (if you like a sweet sauce you can add a little more)
  • 1 teaspoon hot English mustard
  • Flour for sprinkling
  • 1 teaspoon fresh thyme leaves
  • 1 teaspoon chopped fresh parsley


  1. Slice your kidneys lengthwise down the middle, wash them and trim off all the white sinew.
  2. Pop butter and oil into a large frying pan and heat until the butter is melted and bubbling. Drop in your kidneys, season with a little salt and freshly ground black pepper, and toss around in the butter gently until they have changed colour but are not cooked through. Remove from the pan and keep warm.
  3. In the same frying pan add the shallots and garlic, and cook for about 5 minutes until transparent. Pour in your beef stock and reduce for about 5 minutes, then whisk in the sherry and mustard. Cook for a further 2-3 minutes, until the sauce is bubbling and smells amazing. Season to taste with salt and freshly ground black pepper.
  4. Slide your kidneys and any juices into the sherry sauce to cook for a further 10 minutes, using a spoon to scoop the sauce over the kidneys and keep them moving, as you don’t want them to firm up. Add fresh thyme and parsley and toss through.
  5. Serve as a brunch or lunch dish on a big wedge of toasted bread, or with mashed potatoes and green vegetables.
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