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Difference between revisions of "Devilled kidneys"
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| + | |Servings = Serves 4 | ||
| + | |Difficulty = 2 | ||
| + | |TotalTime = 25 minutes | ||
| + | |PrepTime = 10 minutes | ||
| + | |CookTime = 15 minutes | ||
| + | |Image = [[Image:Devilled kidneys.jpg|250px|alt=Electus]] | ||
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==Devilled kidneys - about this recipe== | ==Devilled kidneys - about this recipe== | ||
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A classic Victorian breakfast dish that's also good for a light lunch. Bring it back into fashion, it's brilliant! | A classic Victorian breakfast dish that's also good for a light lunch. Bring it back into fashion, it's brilliant! | ||
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===Ingredients=== | ===Ingredients=== | ||
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| − | + | | 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=== | ===Method=== | ||
| − | + | {{RecipeMethod | |
| − | + | | Mix the [[tomato puree]], [[red wine]], [[Worcestershire sauce]] and water together | |
| − | + | | Add the [[chili powder]], [[mustard powder]], [[salt]] and [[pepper]] to the [[flour]] and mix well | |
| − | + | | Roll the chopped kidney in the seasoned [[flour]] to coat well | |
| − | + | | Heat the [[butter]] in a [[frying]] pan and when sizzling, add the kidneys and cook for about 5 minutes, stirring often | |
| + | | Add the [[sauce]] to the cooked kidneys, simmer, stirring well. It's ready to serve once the sauce has reduced and thickened a little. | ||
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| + | ===Serving suggestions=== | ||
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Serve on hot buttered toast, garnished with chopped [[parsley]] | Serve on hot buttered toast, garnished with chopped [[parsley]] | ||
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[[Category:Recipes|Kidneys]] | [[Category:Recipes|Kidneys]] | ||
[[Category:Historic recipes|Kidneys]] | [[Category:Historic recipes|Kidneys]] | ||
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[[Category:Cooking with wine]] | [[Category:Cooking with wine]] | ||
[[Category:Breakfast recipes]] | [[Category:Breakfast recipes]] | ||
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Revision as of 18:36, 8 June 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!
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
- Mix the tomato puree, red wine, Worcestershire sauce and water together
- Add the chili powder, mustard powder, salt and pepper to the flour and mix well
- Roll the chopped kidney in the seasoned flour to coat well
- Heat the butter in a frying pan and when sizzling, add the kidneys and cook for about 5 minutes, stirring often
- Add the sauce to the cooked kidneys, simmer, 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
