Recipe courtesy of Clarissa Dickson Wright
and
Jennifer Paterson
Deviled Kidneys
- Level: Intermediate
- Yield: 2 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 2 servings
- Calories
- 1201
- Total Fat
- 58
- Saturated Fat
- 24
- Carbohydrates
- 18
- Dietary Fiber
- 2
- Sugar
- 2
- Protein
- 145
- Cholesterol
- 3114
- Sodium
- 2249
- Total: 25 min
- Prep: 15 min
- Cook: 10 min
Ingredients
2 teaspoons Worstershire sauce
2 teaspoons mushroom ketchup*
1 level teaspoon English mustard powder
2 ounces (4 tablespoons) butter, melted
Pinch cayenne pepper
Salt
Black pepper, freshly ground
8 lamb kidneys
1 tablespoon vegetable oil
1 dessertspoon chopped parsley
Lemon wedges and hot buttered toast, for serving
Directions
- Mix together the Worstershire sauce, mushroom ketchup, mustard, 2 tablespoons butter, cayenne pepper and salt and pepper.
- Clean the kidneys by removing the outer skin and cutting away the core. Cut each kidney into three or four pieces. Heat the remaining 2 tablespoons butter with the oil in a frying pan and cook kidneys for 4 to 5 minutes, turning occasionally. Pour the sauce mixture over the kidneys and stir for 1 to 2 minutes to coat the kidneys.
- Serve on warmed plates, sprinkled with parsley and accompanied by lemon wedges and hot buttered toast.
- *available online.
Cook’s Note
*available online.