Easy Deviled Kidneys Recipe
Ingredients
| 12 lamb's kidneys | ||
| Butter | 15 Gram | |
| Onions | 3 , chopped | |
| Beef Stock | 450 Milliliter | |
| 2 tablespoons Meaux mustard | ||
| Worcestershire sauce | 1 Tablespoon | |
| 3 slices bread, crusts removed | ||
| Oil jor shallow frying | ||
| Parsley | 1 Tablespoon, chopped (To garnish:) | |
| Salt | To Taste | |
| Pepper | To Taste | |
Directions
Skin, core and halve the kidneys.
Melt 25 g (1 oz) of the butter in a pan, add the onions and fry until golden brown.
Add the stock, mustard, Worcestershire sauce, and salt and pepper to taste.
Bring to the boil and simmer until well reduced.
Melt the remaining butter in a separate pan, add the kidneys and fry for 5 minutes, turning occasionally.
Pour over the sauce and heat through while preparing the garnish.
Cut the bread slices into triangles.
Fry in a little oil until golden brown.
To serve, transfer the kidneys to a warmed serving dish, sprinkle with the parsley and surround with the bread triangles.
Melt 25 g (1 oz) of the butter in a pan, add the onions and fry until golden brown.
Add the stock, mustard, Worcestershire sauce, and salt and pepper to taste.
Bring to the boil and simmer until well reduced.
Melt the remaining butter in a separate pan, add the kidneys and fry for 5 minutes, turning occasionally.
Pour over the sauce and heat through while preparing the garnish.
Cut the bread slices into triangles.
Fry in a little oil until golden brown.
To serve, transfer the kidneys to a warmed serving dish, sprinkle with the parsley and surround with the bread triangles.
Chef
