Free Recipe Devilled Kidneys 2
Recipe Type: S Recipes
Recipe Preparation: cook
Cooking Ingredients for Devilled Kidneys 2 Recipe
8 Lambs kidneys
1 tb Polyunsaturated oil
1 Onion; chopped
2 ts Mustard powder
2 ts Paprika
1/4 ts Cayenne pepper
A pinch of ground ginger
2 ts Tomato puree
2 ts Worcestershire Sauce
2 tb Medium-dry sherry
125 ml Water; (4floz)
Freshly ground black pepper
Devilled Kidneys 2 Preparation
Cut each kidney in half lengthways and snip out the core with scissors. Slice the kidneys thinly. Heat the oil in a non-stick frying-pan, add the kidney and cook over a high heat until browned. Transfer the kidneys to a plate and set aside. Add the onion to the frying-pan and cook over a medium heat for 5-10 minutes or until golden and translucent. Add the mustard powder, paprika, Cayenne and ginger and cook for 2 minutes, then add the tomato puree, Worcestershire sauce, sherry and water, season with pepper and simmer for 5 minutes. Return the kidneys to the pan and cook for a further 5 minutes. Serve with plenty of brown rice and steamed broccoli. Converted by MC_Buster. Converted by MM_Buster v2.0l.
Cooking Temperature:
Recipe Serves: 4
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