Devilled kidneys

Yield: 4 servings

Measure 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

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.

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