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Devilled Kidneys

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  Lamb kidneys 16
  Tabasco sauce 15 Milliliter
  Worcestershire sauce 15 Milliliter
  Dijon mustard 1 1⁄2 Teaspoon
  Chili flakes 1⁄2 Teaspoon
  White bread slices/Brown bread slices 4
  Lemon 1 Teaspoon (A Squeeze)
  Dry red wine 50 Milliliter
  Butter 20 Gram
  Chopped parsley/Chopped cilantro 1 Teaspoon (For Garnish)
  Salt To Taste
  Pepper To Taste

Remove the membranes and the core from the kidneys, and cut into chunks.
Fry the kidneys together in hot butter in a frying pan, until brown on the outside but pale inside.
Add the wine along with mustard.
Bring to a boil, lower heat to simmer and reduce till the wine has dried off, leaving the kidneys still moist.
Add the Tabasco and Worcestershire sauce.
Season with salt, pepper and chilli flakes.
Finish with a squeeze of lemon.
Toast the bread, remove the crust and cut diagonally.
Layer the kidneys on the toasted bread.
Arrange two triangles per portion, sprinkle with chopped parsley or cilantro.

Recipe Summary

Side Dish

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