Devilled Kidneys Recipe
Ingredients
| Lamb kidneys | 16 | |
| Tabasco sauce | 15 Milliliter | |
| Worcestershire sauce | 15 Milliliter | |
| Dijon mustard | 1 1⁄2 Teaspoon | |
| Chili flakes | 1⁄2 Teaspoon | |
| White bread slices/Brown bread slices | 4 | |
| Lemon | 1 Teaspoon (A Squeeze) | |
| Dry red wine | 50 Milliliter | |
| Butter | 20 Gram | |
| Chopped parsley/Chopped cilantro | 1 Teaspoon (For Garnish) | |
| Salt | To Taste | |
| Pepper | To Taste |
Directions
Remove the membranes and the core from the kidneys, and cut into chunks.
Fry the kidneys together in hot butter in a frying pan, until brown on the outside but pale inside.
Add the wine along with mustard.
Bring to a boil, lower heat to simmer and reduce till the wine has dried off, leaving the kidneys still moist.
Add the Tabasco and Worcestershire sauce.
Season with salt, pepper and chilli flakes.
Finish with a squeeze of lemon.
Toast the bread, remove the crust and cut diagonally.
Layer the kidneys on the toasted bread.
Arrange two triangles per portion, sprinkle with chopped parsley or cilantro.
Fry the kidneys together in hot butter in a frying pan, until brown on the outside but pale inside.
Add the wine along with mustard.
Bring to a boil, lower heat to simmer and reduce till the wine has dried off, leaving the kidneys still moist.
Add the Tabasco and Worcestershire sauce.
Season with salt, pepper and chilli flakes.
Finish with a squeeze of lemon.
Toast the bread, remove the crust and cut diagonally.
Layer the kidneys on the toasted bread.
Arrange two triangles per portion, sprinkle with chopped parsley or cilantro.
Chef
