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Deviled Kidneys And Bacon

chef.tim.lee's picture
  Lamb kidneys 18
  Milk and water 1 Cup (16 tbs) (To Soak)
  Butter 12 Tablespoon, softened
  Dry mustard 1 Tablespoon
  Lemon juice 1 Tablespoon
  Tabasco sauce 1 Dash
  Cayenne pepper 1 Dash
  Salt To Taste
  Freshly ground black pepper To Taste
  Coarse bread crumbs 6 Tablespoon, toasted (Stale)
  Fried bacon 1⁄2 Cup (8 tbs) (For Garnish)
  Curry powder 1 1⁄2 Teaspoon

1. Use a meat knife or a pair of kitchen scissors to trim excess fat and discolored bits off the kidneys.
2. Slice each kidney lengthwise without separating halves.
3. Pull out thin outer films.
4. In a large shallow dish, lay kidneys and soak in milk and water mixture for 1 hour or overnight
5. Drain the kidneys and pat them dry on paper toweling.
6. With the point of a sharp tipped knife, make 2 or 3 small slits on both the outer sides of each kidney.
7. Preheat the broiler on moderate.

8. In a small bowl, combine remaining ingredients except the bread crumbs and bacon. Blend well.
9. Arrange the kidneys in a single layer in a large roasting pan, cut sides up. Spread 2 teaspoons of the prepared deviled butter over each.
10. Place pan under broiler and cook for 3 or 4 minutes
11. Turn kidneys over, spooning butter from pan over them and cook for another 3 minutes.
12. Then turn kidneys and baste once more before sprinkling toasted bread crumbs over them.
13. Increase broiler temperature and broil for another 3 to 4 minutes until kidneys are tender and crumbs are golden brown.

14. Remove and transfer kidneys to a warm serving platter or individual plates.
15. Spoon pan juices over them and garnish with crisp bacon slices.
16. Serve immediately.

Recipe Summary

Difficulty Level: 
Main Dish
Preparation Time: 
10 Minutes
Cook Time: 
15 Minutes
Ready In: 
25 Minutes

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Deviled Kidneys And Bacon Recipe