Serves 2 Generously
Ingredients:
- 8-10 lamb kidneys, prepared by your butcher or packaged from the supermarket
- around 8 chestnut mushrooms halved (optional)
- 1 medium onion, peeled and finely diced
- 2 small cloves garlic, minced
- vegetable oil for frying
- 1 tsp cayenne
- 1 tsp paprika
- 300ml beef or lamb stock
- 1 tbsp worcestershire sauce
- 1 level tbsp english mustard
- salt and pepper
- chopped parsley to garnish
- Core and quarter the kidneys: cut out the tough white core with a sharp set of kitchen scissors, then cut the remainder into 4 equal pieces.
- Brush a frying pan all over with oil. Get the pan reasonably hot and add one third of the kidneys to the pan. Stir fry them fr about 2 minutes, making sure the outside is completely cooked. Place on a side plate and cover with foil.
- Repeat step 2 with the rest of the kidneys in 2 batches.
- Add a little more oil to the pan and turn the heat down. Fry the onion and garlic in the oil on a low heat. When they are golden bown, add the cayenne and paprika and stir through.
- Add the mushrooms and fry gently until cooked,
- Add the stock , worcestershire sauce and mustard and stir well.
- Allow to bubble gently for about 10- 15 minutes (until the sauce has halved in volume and thickened).
- Taste and add additional worcestershire sauce, cayenne or mustard if necessary Season with salt and pepper to taste.
- Stir the kidneys back into the sauce. Warm through for about 2 minutes. If you like kidneys well cooked, leave them in for five minutes.
- Serve, garnished with lots of chopped parsley and perhaps some mashed potato or long grain rice.
Serves 2 Generously
Ingredients:
- 8-10 lamb kidneys, prepared by your butcher or packaged from the supermarket
- around 8 chestnut mushrooms halved (optional)
- 1 medium onion, peeled and finely diced
- 2 small cloves garlic, minced
- vegetable oil for frying
- 1 tsp cayenne
- 1 tsp paprika
- 300ml beef or lamb stock
- 1 tbsp worcestershire sauce
- 1 level tbsp english mustard
- salt and pepper
- chopped parsley to garnish
- Core and quarter the kidneys: cut out the tough white core with a sharp set of kitchen scissors, then cut the remainder into 4 equal pieces.
- Brush a frying pan all over with oil. Get the pan reasonably hot and add one third of the kidneys to the pan. Stir fry them fr about 2 minutes, making sure the outside is completely cooked. Place on a side plate and cover with foil.
- Repeat step 2 with the rest of the kidneys in 2 batches.
- Add a little more oil to the pan and turn the heat down. Fry the onion and garlic in the oil on a low heat. When they are golden bown, add the cayenne and paprika and stir through.
- Add the mushrooms and fry gently until cooked,
- Add the stock , worcestershire sauce and mustard and stir well.
- Allow to bubble gently for about 10- 15 minutes (until the sauce has halved in volume and thickened).
- Taste and add additional worcestershire sauce, cayenne or mustard if necessary Season with salt and pepper to taste.
- Stir the kidneys back into the sauce. Warm through for about 2 minutes. If you like kidneys well cooked, leave them in for five minutes.
- Serve, garnished with lots of chopped parsley and perhaps some mashed potato or long grain rice.
How much stock should I use, Ros?
Comment by W Williams — November 8, 2007 @ 5:00 pm
Sorry for taking so long to get back to you. At the tie when I wirte this recipe, I’d have used an oxo lamb stock cube diluted with 175ml water. It’s hard to translate this into equivalent quantities of fresh stock because concentrations vary. I’d say 225ml of a not very slatly stock.
Comment by ros — November 19, 2007 @ 12:50 am
Thanks for that, Ros. I’m making this tonight!
Comment by W Williams — December 31, 2007 @ 12:58 pm
Thank you Ros for a tasty recipe.
The results were excellent, but there are a couple of points which could be made clearer than they are:-
1. At point 6, you mention sprinkling flour over the sauce - though flour isn’t mentioned in the ingredients. I improvised with 1 dessertspoon of plain flour, though half of this would have been enough and I had to add extra hot water to stop it thickening too much.
2. At point 9, you say to fry the kidney pieces. You need to tell your readers to take a second pan to do this - I tried to fry the kidney pieces in the sauce, as you didn’t indicate the need to take a second pan when I read through the recipe before starting. The results were OK, but as I was pressed for time I was annoyed by these omissions.
The results were good, though the instructions shouldn’t spring surprises.
I shall use this recipe again with these corrections.
Comment by Judith — June 4, 2008 @ 3:03 pm
Thanks for the recipe, I am grateful to you for taking the time to do this. I thought all points were perfectly clear and never found it necessary to have two frying pans!
Thanks again
Comment by Jill — March 6, 2009 @ 7:09 pm
WHAT A FABULOUS DISH.BUT WHY THE NAME
Edit by Ros: This, ladies and Gentlemen is called spam. Spam is easy to spot by its unusual web link (deleted in this case by me) and lack of relevant commentary on the post. This isn’t even randomly generated spam as my spam filter renders my site immune to that. This means that someone actually took the time to TYPE HIS COMMENT for the purposes of leaving a link on my site. Try harder next time, ‘Colin.’
Comment by colin — March 8, 2009 @ 11:21 am
Hi Ros
Just made this, absolutely fab recipe and the best devilled kidneys i’ve had.. Promised some to a mate of mine, but he might have to go without..
Lovely, thank you..
Nige
Comment by Nige — August 25, 2010 @ 1:30 pm