DEVILLED KIDNEYS
Servings: 4 people
Equipment
- plastic bag
- chopping board & sharp knife
- scissors
- non-stick frying pan with lid
- jug
Ingredients
- 375 g or 6 lambs’ kidneys
- 2 tbsp plain flour
- Salt & Pepper
- 25 g butter
- 1 onion
- 1 tbsp tomato puree
- 1 tbsp English mustard
- 1-2 tbsp Worcestershire Sauce
To Serve
- Thick buttered toast and parsley
Instructions
- Rinse kidneys under cold running water and pat dry
- Using scissors cut the core out of the kidneys, cut into pieces
- Put flour salt and pepper into plastic bag add kidneys and toss to coat
- Peel and finely dice onion
- Heat oil and gently fry onions until soft
- Shake excess flour from kidneys and add to pan
- Cook for 3-5 mins
- Add tomato puree, mustard to frying pan
- Gradually add 300 ml water, stirring constantly
- Add Worcestershire sauce
- Reduce heat, cover and simmer for 15-25 mins, stir occasionally
- Serve on hot buttered toast sprinkled with parsley