Portly Cooks | Devilled Kidneys

Devilled Kidneys

Devilled Kidneys is a dish I haven’t cooked for a long time. I had some baguette that needed using up and in a wave of inspiration I knew what I needed to make. Kidneys are also super cheap to buy, I bought 5 and it cost £2…

  • 3 Lambs Kidneys (Halved)
  • Slice of Baguette
  • 125ml Red Wine
  • 50ml Single Cream
  • 2 tsp English Mustard
  • Handful of Rocket

Cut the kidneys in half and season well.  In a hot pan fry the kidneys on either side until just cooked.  Remove them from the pan and leave them to rest.  In the same pan add the wine, cream and mustard.

Mix the ingredients together and reduce by a third. Slice the baguette, top with some of the kidney halves and put the rest to the side, smother in the sauce, add the rocket and dive in.



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