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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