Devilled Kidneys Recipe

Devilled Kidneys Recipes

Ingredients :

2 tsp Worcestershire sauce

1 tbsp prepared English mustard

1 tbsp lemon juice

1 tbsp tomato puree

pinch of cayenne pepper

3 tbsp butter

1 shallot, finely chopped

8 lamb's kidneys, skinned, halved and cored

salt and ground black pepper

1 tbsp chopped fresh parsley, to garnish

Method :

Mix the Worcestershire sauce, mustard, lemon juice, tomato puree, cayenne pepper and salt together to make a sauce. Melt the butter in a frying pan, add the chopped shallot and cook, stirring occasionally, until it is softened but not colored.

Stir the kidneys halves into the shallot in the pan and cook over a medium-high heat for about 3 minutes on each side. Pour the sauce over the kidneys and quickly stir so that they become evenly coated. Serve the dish immediately, sprinkled with fresh chopped parsley.

Serves 4

To remove the cores from the lamb's kidneys, use sharp kitchen scissors, rather than a knife - you will find that it is much easier to do so.

"Devilled" dishes are always hot and spicy. If you have time, mix the spicy ingredients together in advance to give the flavors time to mingle and mature.

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