Devilled kidneys
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 8 | Lambs'' kidneys | |
| 1 | tablespoon | Polyunsaturated oil |
| 1 | Onion; chopped | |
| 2 | teaspoons | Mustard powder |
| 2 | teaspoons | Paprika |
| ¼ | teaspoon | Cayenne pepper |
| A pinch of ground ginger | ||
| 2 | teaspoons | Tomato puree |
| 2 | teaspoons | Worcestershire Sauce |
| 2 | tablespoons | Medium-dry sherry |
| 125 | millilitres | Water; (4floz) |
| Freshly ground black pepper | ||
Directions
Cut each kidney in half lengthways and snip out the core with scissors.
Slice the kidneys thinly.
Heat the oil in a non-stick frying-pan, add the kidney and cook over a high heat until browned.
Transfer the kidneys to a plate and set aside. Add the onion to the frying-pan and cook over a medium heat for 5-10 minutes or until golden and translucent.
Add the mustard powder, paprika, Cayenne and ginger and cook for 2 minutes, then add the tomato puree, Worcestershire sauce, sherry and water, season with pepper and simmer for 5 minutes.
Return the kidneys to the pan and cook for a further 5 minutes. Serve with plenty of brown rice and steamed broccoli.
Converted by MC_Buster.
Converted by MM_Buster v2.0l.