Devilled Kidneys
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Ingredients
- 100 g plain flour
- 10 g Enlish mustard powder
- 5 g cayenne pepper
- 5 g paprika
- 3 lambs kidneys, cut in half, with fat removed and cleaned
- 25 g butter
- 20 ml veal jus
- 12 thick slices of bread, toasted
- Small handful of parsley, finely chopped
- Salt and freshly ground black pepper
Directions
- Mix the flour, mustard powder, cayenne pepper and paprika together and season with salt and pepper. Dust the kidneys with the flour mix.
- Heat a frying pan over a medium heat and add the butter.When the butter has melted, add the kidneys and cook until golden brown on one side, then turn over to seal the other side.
- Add the veal jus and boil until it is reduced to a sauce consistency. Season with salt and pepper to taste.
- To serve, place the kidneys on slices of toast, pour the sauce over and finish with a sprinkling of chopped parsley.Eat London
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