Devilled Kidneys Rick Stein 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.
Nutrition Facts : Calories 200 kcal, Carbohydrate 9 g, Protein 3 g, Fat 18 g, SaturatedFat 11 g, Cholesterol 47 mg, Sodium 591 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving
DEVILED KIDNEYS
Breakfast.
Provided by Food Network
Categories main-dish
Time 25m
Yield 2 servings
Number Of Ingredients 11
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.
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