Easy Deviled Kidneys
|Butter||3 Ounce (15 g)|
|Onions||3 , chopped|
|Beef stock||3⁄4 Pint (450 ml)|
|Meaux mustard||2 Tablespoon|
|Worcestershire sauce||1 Tablespoon|
|Bread slice||3 , crusts removed|
|Oil||1 Cup (16 tbs) (for shallow frying)|
|Chopped parsley||1 Tablespoon|
Skin, core and halve the kidneys.
Melt 25 g (1 oz) of the butter in a pan, add the onions and fry until golden brown.
Add the stock, mustard, Worcestershire sauce, and salt and pepper to taste.
Bring to the boil and simmer until well reduced.
Melt the remaining butter in a separate pan, add the kidneys and fry for 5 minutes, turning occasionally.
Pour over the sauce and heat through while preparing the garnish.
Cut the bread slices into triangles.
Fry in a little oil until golden brown.
To serve, transfer the kidneys to a warmed serving dish, sprinkle with the parsley and surround with the bread triangles.
Serving size: Complete recipe
Calories 3686 Calories from Fat 2832
% Daily Value*
Total Fat 320 g493.1%
Saturated Fat 80.6 g402.9%
Trans Fat 0 g
Cholesterol 2220.5 mg740.2%
Sodium 2273.5 mg94.7%
Total Carbohydrates 94 g31.3%
Dietary Fiber 10 g39.9%
Sugars 25.6 g
Protein 115 g230.2%
Vitamin A 106.1% Vitamin C 197.2%
Calcium 31.7% Iron 244.8%
*Based on a 2000 Calorie diet