Devilled Kidneys
Posted in Offal Recipes Tell-a-Friend
Devilled kidneys are delicious as a breakfast dish — serve on buttery toast with freshly squeezed orange juice. A more substantial dish for lunch or supper can be made by serving with riceView Rice Article or mashed potatoes.
Ingredients
20 lambs kidneys
15 ml olive oil
15 ml butter
1 onionView Onions Article, finely chopped
1 clove garlicView Garlic Article, peeled and crushed
20 ml Worcestershire sauce
30 ml tomato chutney
5 ml French mustard
30 ml water
freshly ground pepperView Pepper Article
125 ml parsleyView Parsley Article, chopped
toast
more butter
Method
Soak kidneys in cold, salted water, skin, remove core, then chop in 1,5 to 2 centimetre pieces
Heat olive oil and butter in a frying pan or saucepan and sauté onion until it is soft
Add garlic and sauté briefly, before adding kidneys
Cook for five minutes, or until the kidneys start to brown
Add Worcestershire sauce, chutney, mustard and water and cook over a gentle heat for 15 minutes
Season to taste, adding more water if the kidneys are too dry
Spoon kidneys on to buttered toast and sprinkle with parsley.
Category: Entrée
Cuisine: British
Sub-Category: Offal
Total Views: 1685
Word Count: 521
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