Deviled Kidneys Recipe
Ingredients
| Lambs' kidneys - 8, skin and cores removed and cut into thick slices | ||
| Mustard powder | 1 Tablespoon | |
| Flour | 1 Tablespoon (Curry powder - 1 teaspoon) | |
| Butter | 50 Gram (Curry powder - 1 teaspoon) | |
| Tomato ketchup | 2 Tablespoon (Curry powder - 1 teaspoon) | |
| Beef Stock | 150 Milliliter (Curry powder - 1 teaspoon) | |
| Salt | 1 To taste (Curry powder - 1 teaspoon) | |
| Ground black pepper | 1 To taste (Curry powder - 1 teaspoon) | |
| Parsley - as required, freshly chopped (garnish) | ||
Directions
GETTING READY
1) Sift the flour, curry powder and mustard powder together; dredge the kidneys thoroughly with this mixture.
MAKING
2) In a pan, saute the kidneys in butter for about 5 minutes, stirring constantly, until lightly browned on all sides.
3) Stir in the tomato ketchup, beef stock, salt and pepper to taste.
4) Cover and simmer for about 20 minutes, until the kidneys are tender.
5) If you wish to freeze the recipe do it at this stage. Transfer the cooled kidneys and sauce to a freezer friendly container, seal, label and freeze.
SERVING
6) Garnish with the parsley and serve the Devilled Kidneys immediately on a serving platter.
7) If using the frozen dish, reheat gently while stirring occasionally. Serve hot or as indicated in step 6.
1) Sift the flour, curry powder and mustard powder together; dredge the kidneys thoroughly with this mixture.
MAKING
2) In a pan, saute the kidneys in butter for about 5 minutes, stirring constantly, until lightly browned on all sides.
3) Stir in the tomato ketchup, beef stock, salt and pepper to taste.
4) Cover and simmer for about 20 minutes, until the kidneys are tender.
5) If you wish to freeze the recipe do it at this stage. Transfer the cooled kidneys and sauce to a freezer friendly container, seal, label and freeze.
SERVING
6) Garnish with the parsley and serve the Devilled Kidneys immediately on a serving platter.
7) If using the frozen dish, reheat gently while stirring occasionally. Serve hot or as indicated in step 6.
Chef
