Devilled_KidneysDevilled kidneys are a quick way to get an iron boost and can be enjoyed as a breakfast or a light meal

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Ingredients

1 Serve

2 Serves

Lamb’s kidneys

3

6

Margarine or butter

1 T

2 T

Flour

1 T

2 T

Prepared mustard

½ t

1 t

Mushrooms, sliced

¼ cup

½ cup

Curry powder

Pinch

¼ t

Beef stock or water

½ cup

1 cup

Port or sherry (optional)

1 T

2 T

Tomato paste or sauce

1 t

2 t

Salt and pepper

To season

To season

 

Method

  1. Halve kidneys and cut away the core. Slice thinly.
  2. Heat margarine in a frying pan and when hot add the sliced kidneys. As you put the kidneys in, spread them evenly but do not stir.
  3. Cook for 30 seconds. Toss quickly to cook other side but no longer than 2 minutes in total or they will be tough. Lift kidneys out with a slotted spoon and set aside.
  4. Reduce heat, add flour to frying pan, stir well then add mustard, mushrooms and curry powder.
  5. Gradually stir in beef stock or water, port and tomato paste and continue stirring to make a smooth paste.
  6. Return kidneys to the pan and simmer for 1-2 minutes.
  7. Season with salt and pepper.

 

Serving Suggestion: Serve over toast, sprinkled with parsley

 

Recipe from Cooking for Older People – Easy Recipes for One or Two,
Canterbury District Health Board.


Abbreviations Used in Recipes

utensilst = teaspoon

T = tablespoon

ml = millilitre

g = gram

º C = degrees Celsius

cm = centimetre