Devilled lambs kidneys with mushrooms recipe

  • Serves 2
  • 15mins to prepare and 10mins to cook
  • 270 calories / serving
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Devilled Lambs Kidneys

Skin and core the kidneys with a pair of scissors.

In a bowl mix together the flour, cayenne pepper and mustard powder. Toss the kidneys in the flour and shake off the excess.

Preheat a frying pan; add 2tsp of the oil and the butter, fry the kidneys for 3-4 minutes until golden. Remove from the pan and set aside.

Add the remaining oil to the pan with the shallots, garlic and mushrooms and sauté over a medium heat for 2-3 minutes. Add a few drops of Worcestershire sauce to the pan, pour in the stock and reduce by half. Add the crème fraîche and kidneys to reheat for 1 minute and season to taste.

Finally, add the chopped parsley an extra sprinkling of cayenne pepper and serve on hot toast.

For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.

  • Ingredients

  • 4 lambs kidneys
  • 2tbsp plain flour
  • ½tsp cayenne pepper
  • ½tsp English mustard
  • few drops Worcestershire sauce
  • 4tsp olive oil
  • 50g butter
  • 2 shallots, peeled and finely chopped
  • 1 clove garlic, peeled and crushed
  • 150g chestnut mushrooms, wiped and sliced
  • 50ml chicken stock
  • 1tsp crème fraiche
  • 1tsp parsley, chopped
  • salt
  • ground black pepper
  • 2 slices toast
  • Energy 1130kj 270kcal 13%
  • Fat 14g 20%
  • Saturates 5g 22%
  • Sugars 2g 2%
  • Salt 2.2g 37%

of the reference intake
Carbohydrate 14.7g Protein 20.5g Fibre 2.6g


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