Devilled Kidneys

Lambs' kidneys dusted in spiced flour, fried in butter, and simmered in a savory Worcestershire and mustard sauce.

Cook Time

10 mins

Produces

2 people

Allergies

Vegetarian

Vegan

Dairy Free

Gluten Free

Ingredients

CondimentsSauces

0.5
tbsp

Worcestershire Sauce

2
tsp

Dijon Mustard

Dairy

1
cup

Milk

for soaking

25
g

Butter

GrainsCereals

4
tbsp

Plain Flour

2
slice

Toast

hot and buttered

Liquids

150
ml

Vegetable Stock

Meat

4
piece

Lambs' Kidneys

skins and white core removed

NutsSeeds

1
tbsp

Salt

1
tsp

Paprika

Steps

Soak kidneys in milk for 30 minutes if a milder flavor is desired.
Soak kidneys in hot water for 2-3 minutes then rinse with cold water to prevent curling.
Combine flour, salt, and paprika in a bowl.
Dust the kidneys thoroughly with the seasoned flour mixture.
Melt butter in a pan and fry kidneys over low heat for 2-3 minutes per side until golden.
Add Worcestershire sauce, stock, and mustard to the pan.
Simmer until the sauce reduces and kidneys are cooked through.
Serve kidneys immediately on hot buttered toast.