Devilled Kidneys
Contributed by CookNo1. Contribute your own recipes
and create custom recipe books at RecipesGoGoGo.com
Serves 4 with toast for a starter. Alternatively serve 2 for a main course, if so I recommend just cutting the kidneys in half lengthways, and suggest serving with mashed potatoes. The butcher suggested looking up a recipe for devilled kidneys with brandy and cream!
Serves 4
Ingredients
- 8 lamb kidneys (skin membrane & core removed)
- 60 g butter
- 1 onion (finely chopped)
- 2 tsp mustard powder
- 6 tbsp plain flour
- 1 tbsp Worcestershire sauce
- 1 tbsp tomato ketchup
- 1.5 cups stock
- 1 tsp salt
Method
- Step 1 Cut kidneys into 5mm slices.
- Step 2 Heat butter, add onion and cook for 3-4 minutes. Add kidneys and brown for 2 minutes.
- Step 3 Remove kidneys to a bowl and reduce the heat. Sprinkle the mustard and flour over the frying pan and cook, continually stirring, until flour is golden brown.
- Step 4 Add Worcestershire sauce, tomato ketchup, stock and salt. Bring the mixture to the boil, again continually stirring.
- Step 5 Reduce heat and simmer for 5 minutes.
- Step 6 Add kidneys to sauce and gently cook for 15 minutes.