Brioches With Deviled Kidneys
|Butter||1⁄2 Ounce (15 Gram)|
|Onion||1 , finely chopped|
|Tomato sauce||3 Tablespoon|
|Tomato paste||1 Tablespoon|
|Chicken stock||3 Tablespoon|
|Worcestershire sauce||2 Teaspoon|
|Tabasco sauce||3 Drop|
|Brown sugar||1 Teaspoon|
|Finely chopped fresh basil||1 Teaspoon|
|Freshly ground black pepper||To Taste|
|Finely chopped fresh parsley||2 Tablespoon|
|Natural yogurt||3 Tablespoon|
1. Place kidneys in a bowl of lightly salted water and set aside to soak for 5 minutes. Remove skins, cords and fat from kidneys. Chop kidneys finely and set aside.
2. Melt butter in a frying pan and cook onion over a medium heat for 4-5 minutes. Add kidneys to pan and cook for 2-3 minutes or until colour just changes.
3. Combine tomato sauce, tomato paste, stock, Worcestershire sauce, Tabasco sauce, brown sugar and basil. Pour into pan with kidneys and cook over a low heat for 2-3 minutes. Season to taste with black pepper and stir in parsley.
4. Warm brioches in oven for 5-10 minutes, then remove top and scoop out centre and discard. Remove pan from heat, stir in yogurt, and cook over a low heat for 1 minute longer. Spoon kidney mixture into brioche shells, replace tops and serve.