Deviled Kidneys And Bacon Recipe
Summary
Preparation Time10 MinCooking Time15 Min
Ready In25 MinDifficulty LevelEasy
Health IndexAverageServings6
HealthyHigh Protein
Ingredients
| Lamb kidneys - 18 | ||
| Milk and water - to soak | ||
| Butter | 12 Tablespoon, softened | |
| Dry mustard | 1 Tablespoon | |
| Lemon juice | 1 Tablespoon (Curry powder - 1 1/2 teaspoons) | |
| Tabasco sauce - a dash | ||
| Cayenne pepper - a dash | ||
| Salt | 1 To taste (Curry powder - 1 1/2 teaspoons) | |
| Ground black pepper | 1 To taste (Curry powder - 1 1/2 teaspoons) | |
| Coarse stale bread crumbs - 6 tablespoons, toasted | ||
| Fried bacon - for garnish | ||
Directions
GETTING READY
1. Use a meat knife or a pair of kitchen scissors to trim excess fat and discolored bits off the kidneys.
2. Slice each kidney lengthwise without separating halves.
3. Pull out thin outer films.
4. In a large shallow dish, lay kidneys and soak in milk and water mixture for 1 hour or overnight
5. Drain the kidneys and pat them dry on paper toweling.
6. With the point of a sharp tipped knife, make 2 or 3 small slits on both the outer sides of each kidney.
7. Preheat the broiler on moderate.
MAKING
8. In a small bowl, combine remaining ingredients except the bread crumbs and bacon. Blend well.
9. Arrange the kidneys in a single layer in a large roasting pan, cut sides up. Spread 2 teaspoons of the prepared deviled butter over each.
10. Place pan under broiler and cook for 3 or 4 minutes
11. Turn kidneys over, spooning butter from pan over them and cook for another 3 minutes.
12. Then turn kidneys and baste once more before sprinkling toasted bread crumbs over them.
13. Increase broiler temperature and broil for another 3 to 4 minutes until kidneys are tender and crumbs are golden brown.
SERVING
14. Remove and transfer kidneys to a warm serving platter or individual plates.
15. Spoon pan juices over them and garnish with crisp bacon slices.
16. Serve immediately.
1. Use a meat knife or a pair of kitchen scissors to trim excess fat and discolored bits off the kidneys.
2. Slice each kidney lengthwise without separating halves.
3. Pull out thin outer films.
4. In a large shallow dish, lay kidneys and soak in milk and water mixture for 1 hour or overnight
5. Drain the kidneys and pat them dry on paper toweling.
6. With the point of a sharp tipped knife, make 2 or 3 small slits on both the outer sides of each kidney.
7. Preheat the broiler on moderate.
MAKING
8. In a small bowl, combine remaining ingredients except the bread crumbs and bacon. Blend well.
9. Arrange the kidneys in a single layer in a large roasting pan, cut sides up. Spread 2 teaspoons of the prepared deviled butter over each.
10. Place pan under broiler and cook for 3 or 4 minutes
11. Turn kidneys over, spooning butter from pan over them and cook for another 3 minutes.
12. Then turn kidneys and baste once more before sprinkling toasted bread crumbs over them.
13. Increase broiler temperature and broil for another 3 to 4 minutes until kidneys are tender and crumbs are golden brown.
SERVING
14. Remove and transfer kidneys to a warm serving platter or individual plates.
15. Spoon pan juices over them and garnish with crisp bacon slices.
16. Serve immediately.
Chef
