Devilled Kidneys

Devilled Kidneys

This recipe is my version of the Devilled Kidneys that are currently on the menu at The Pantry Fine Food Shop and Restaurant.  It’s super simple and quick to cook and will make an excellent starter if you’re having guests over, if not… it’s a really nice and easy mid-week meal!

  • 3 Lamb Kidneys
  • 1 Glass Red Wine
  • 2 tsp English Mustard
  • 1 tbsp. Double Cream
  • ½ Bread Roll
  • Oil for frying
  • Salt and Pepper
  • Cayenne Pepper

Start off by preparing the kidneys.  You’re going to need to remove the white membrane and snip it off with some scissors. Next, cut the kidney in half and again remove the white fatty membrane on the inside.  You can now either leave the kidneys in their halves or you can cut them into small pieces depending on your preference.

I decided to leave mine in their halves.  Oil the kidneys and season with the salt and pepper and the cayenne pepper and then fry them for around a minute either side in a pre-heated wok or pan.  Once they’re done let them rest.  To the same pan add the wine, mustard and cream to make the sauce.  Once ready, put the kidneys on to the bread and top with the sauce, simple!






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