Deviled Kidneys Food

DEVILED KIDNEYS

Steps:

• Clean and trim the kidneys as above. Cut each half into 3 or 4 pieces. If you are using the mushrooms, sear them in a hot pan with 3 tablespoons of unsalted butter until nicely browned on their edges. Remove them and set aside for the moment.
• Mix the flour with the cayenne, mustard, salt, and black pepper, and dust the kidneys with it.
• Get the pan very hot, then add 3 more tablespoons of butter. Brown the kidneys in the butter. You may need to press them down with a spatula, as they will want to arch upwards. Turn and cook another minute or two. Remove them and cut into pieces you'd like to eat.
• Return the kidneys and the mushrooms to the pan and add a big splash of Worcestershire and the stock, and shake the pan to meld everything together. Let this cook for a minute or two.
• Remove the kidneys and mushrooms and set them on top of your toast and boil down the sauce for a few minutes-don't let it boil completely away-then pour it over everything and serve.

DEVILED KIDNEYS

Steps:

• Mix together the Worstershire sauce, mushroom ketchup, mustard, 2 tablespoons butter, cayenne pepper and salt and pepper.
• Clean the kidneys by removing the outer skin and cutting away the core. Cut each kidney into three or four pieces. Heat the remaining 2 tablespoons butter with the oil in a frying pan and cook kidneys for 4 to 5 minutes, turning occasionally. Pour the sauce mixture over the kidneys and stir for 1 to 2 minutes to coat the kidneys.
• Serve on warmed plates, sprinkled with parsley and accompanied by lemon wedges and hot buttered toast.
• *available online.

DEVILED KIDNEYS

Steps:

• Using a small, sharp knife or kitchen shears, remove the gristly pelvis from each kidney.
• Toss flour, salt, pepper and cayenne to combine. Dredge kidneys in seasoned flour, shaking well to remove any excess.
• Melt butter in a large skillet over medium-high heat. When melted, add kidneys in one layer. Cook until browned on both sides, about 2 minutes on each side.
• Add Dijon mustard, Worcestershire sauce and chicken stock to pan, whisking to combine. Simmer until kidneys are tender, about 2 minutes more. Remove kidneys to a warm plate and tent with foil.
• Continue simmering sauce until reduced by about half, until sauce coats the back of a spoon. Adjust seasoning with salt and pepper as desired. Slice each kidney in three pieces on the bias and place on top of toasted bread. Spoon sauce over kidneys and sprinkle with parsley to serve.

DEVILED KIDNEYS

Steps:

• Preheat oven to 500 degrees.
• Cut the kidneys in half lengthwise. Carefully cut away the core of each kidney half. Cut each kidney half into eight pieces of more or less equal size.
• Beat the egg lightly and add the mustard, Worcestershire sauce, salt and pepper. Blend well. Add the kidneys and coat well with the egg mixture.
• Pour the bread crumbs onto a flat sheet. Add the kidney pieces and stir to coat well on all sides. Arrange the pieces evenly on eight skewers. Spoon one teaspoon of butter over each skewer. Arrange the skewers on a rack and place in the oven. Bake four minutes and turn the skewers. Bake four minutes longer. Serve immediately.

DEVILED LAMB'S KIDNEYS

Steps:

• Skin, core, and cut the kidneys in half length ways, then cut them into neat pieces.
• Heat the lard, butter or oil in a small pan, add the onion, and cook gently until softened and translucent, but not browned.
• Add the kidney pieces, salt, cayenne pepper, chutney, lemon juice, mustard, and stock.
• Heat to boiling point, reduce the heat, cover the pan, and simmer gently for 15-20 minutes, until the kidney is cooked.
• Cool slightly.
• Beat the egg yolks lightly and stir them inches.
• Sprinkle in enough breadcrumbs to make the mixture a soft consistency. Taste and re-season if required.
• Serve on buttered toast or mashed potatoes.