Devilled kidneys are a quick way to get an iron boost and can be enjoyed as a breakfast or a light meal
|
Ingredients |
1 Serve |
2 servings |
|
Lamb's kidneys |
3 |
6 |
|
Margarine or butter |
1 T |
2 T |
|
Flour |
1 T |
2 T |
|
Prepared mustard |
1⁄2T |
1 t |
|
Mushrooms, sliced |
1⁄4Cup |
1⁄2Cup |
|
Curry powder |
Pinch |
1⁄4T |
|
Beef stock or water |
1⁄2Cup |
1 cup |
|
Port or sherry (optional) |
1 T |
2 T |
|
Tomato paste or sauce |
1 t |
2 t |
|
Salt and pepper |
Two seasons |
Two seasons |
Method
- Halve kidneys and cut away the core. Slice thinly.
- 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.
- 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.
- Reduce heat, add flour to frying pan, stir well then add mustard, mushrooms and curry powder.
- Gradually stir in beef stock or water, port and tomato paste and continue stirring to make a smooth paste.
- Return kidneys to the pan and simmer for 1-2 minutes.
- Season with salt and pepper.
Serving Suggestion: Serve over toast, sprinkled with parsley
t = teaspoon