Devilled Kidneys
Need a luxurious but easy dish to impress your guests at brunch? Look no further than this delectable recipe for pan-fried lambs' kidneys. With a quick soak in milk and a dusting of flavorful seasoning, these kidneys are seared to perfection in a savory sauce. Serve them up on hot buttered toast for a dish that is sure to delight your taste buds in no time.
— Constant Cookbook
Ingredients
- 4 lambs' kidneys
- , for soaking (optional) milk
- 4 tbsp plain flour
- 1 tbsp salt
- 1 tsp paprika
- 25g/1oz butter
- ½ tbsp Worcestershire sauce
- 150ml/5¼fl oz vegetable stock
- 2 tsp Dijon mustard
- hot buttered toast, to serve
Instructions
- If you do not want your kidneys to taste too strong, soak them in a bowl of milk for 30 minutes, then drain.
- To prevent the kidneys from curling up when cooking, soak in a bowl of hot water for 2-3 minutes, then rinse with cold water to refresh.
- Mix the flour, salt and paprika together in a bowl and use to dust the prepared kidneys.
- Melt the butter in a small frying pan and fry the kidneys over a low heat for 2-3 minutes on each side, or until golden-brown all over but still slightly pink inside.
- Drizzle the Worcestershire sauce, vegetable stock and mustard around the kidneys and simmer until the liquid reduces slightly and the kidneys are cooked through.
- Pile the kidneys onto hot buttered toast and serve immediately.
Cook Time
10M
Prep Time
PT30M
Yield
Serves 2
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