Devilled kidneys
Browned lamb kidneys in a short mustard and Worcestershire sauce.
Active time20 min
Cooking10 min
Total25 min
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Ingredients
- 25 g unsalted butter
- 4 trimmed raw lamb kidneys
- 150 ml prepared vegetable stock
- 4 tbsp wheat flour
- 2 tsp Dijon mustard
- 1 tsp sweet paprika
- ½ tbsp Worcestershire sauce
- 1 tbsp salt
Preparation
Cut the trimmed kidneys into pieces and use the required amount. Soak in hot water for 3 min, rinse with cold water and drain. Combine flour, salt and paprika in a bowl and coat the kidneys. Discard excess coating flour after use.
4 trimmed raw lamb kidneys4 tbsp wheat flour1 tsp sweet paprika1 tbsp salt- knife
- chopping board
- mixing bowl
- colander
Melt the butter in a small frying pan. Brown the kidneys over low heat for about 3 min on each side. Add Worcestershire sauce, stock and mustard. Simmer until the sauce reduces slightly and the kidneys are cooked through. Serve immediately.
25 g unsalted butter150 ml prepared vegetable stock2 tsp Dijon mustard½ tbsp Worcestershire sauce- frying pan
- spatula
- spoon
Allergens
- Celery
- Fish
- Gluten
- Milk
- Mustard
Composition to check for: Crustaceans, Eggs, Lupin, Molluscs, Tree nuts, Peanuts, Sesame, Soy, Sulphites.