Deviled Lambs 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 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.