Difference between revisions of "Devilled kidneys"

Revision as of 10:56, 21 February 2012

Devilled kidneys - about this recipe

A classic Victorian breakfast dish that's also good for a light lunch. Bring it back into fashion, it's brilliant!

Servings

Serves 4

Ingredients

• 8 Lamb's kidneys; washed & dried, skinned, cored and roughly chopped
• 1 tablespoon plain flour
• 1 tablespoon mustard powder
• Pinch of chili powder (or to taste)
• Sea salt and freshly ground black pepper
• 1 tablespoon red wine
• 1 teaspoon tomato puree
• 2 tablespoons water
• 1 teaspoon Worcestershire sauce
• 50 g (2 oz) butter
• 4 Slices of hot buttered wholemeal toast
• Chopped parsley to garnish

Method

1. Mix the tomato puree, red wine, Worcestershire sauce and water together
2. Add the chili powder, mustard powder, salt and pepper to the flour and mix well
3. Roll the chopped kidney in the seasoned flour to coat well
4. Heat the butter in a frying pan and when sizzling, add the kidneys and cook for about 5 minutes, stirring often
5. Pour the sauce over the cooked kidneys, stirring well. It's ready to serve once the sauce has reduced and thickened a little

Serving suggestions

Serve on hot buttered toast, garnished with chopped parsley