Quick Deviled Kidneys Recipe
Ingredients
| 6 lamb kidneys | ||
| Tomato sauce | 1 Tablespoon | |
| Worcestershire sauce | 1 Teaspoon | |
| Dry mustard | 1/2 Teaspoon | |
| Soft butter | 2 Tablespoon | |
| Chutney | 1 Teaspoon | |
| Lemon juice | 2 Teaspoon | |
| Salt | 1/2 Teaspoon | |
| black pepper | 1 | |
| slice | 4 | |
| Chopped parsley | ||
Directions
Wash and skin kidneys.
Cut in half and remove core.
Slice each half in two giving thin slices.
Place in a greased baking dish or bottom part of grill.
Mix together sauces, mustard, butter, chutney, lemon juice and seasoning.
Spread over sliced kidney and grill for 8-10 minutes, turning once.
Serve Devilled Kidneys on toast with sauce spooned over.
Cut in half and remove core.
Slice each half in two giving thin slices.
Place in a greased baking dish or bottom part of grill.
Mix together sauces, mustard, butter, chutney, lemon juice and seasoning.
Spread over sliced kidney and grill for 8-10 minutes, turning once.
Serve Devilled Kidneys on toast with sauce spooned over.
Chef
