Devilled Kidneys with Mustard Sauce

Ingredients

• 8 lamb kidneys, halved and cleaned 8 lamb kidneys, halved and cleaned
• 2 tablespoons butter 2 tablespoons butter
• 1 onion, finely chopped 1 onion, finely chopped
• 2 cloves of garlic, minced 2 cloves of garlic, minced
• 1 teaspoon Worcestershire sauce 1 teaspoon Worcestershire sauce
• 1 teaspoon Dijon mustard 1 teaspoon Dijon mustard
• 1/2 teaspoon cayenne pepper 1/2 teaspoon cayenne pepper
• 1/2 teaspoon paprika 1/2 teaspoon paprika
• Salt and pepper to taste Salt and pepper to taste
• 1/2 cup (120ml) beef or chicken stock 1/2 cup (120ml) beef or chicken stock
• 1 tablespoon flour 1 tablespoon flour
• 1/2 cup (120ml) heavy cream 1/2 cup (120ml) heavy cream
• Fresh parsley, chopped (for garnish) Fresh parsley, chopped (for garnish)

Nutrition

• Calories (kcal / KJ): 320 kcal / 1340 KJ
• Fat (total, saturated): 22g, 12g
• Carbohydrates (total, sugars): 6g, 2g
• Protein: 26g
• Fiber: 1g
• Salt: 1.5g

Preparation

1. 1.
   In a large skillet, melt the butter over medium heat. Add the chopped onion and minced garlic, and sauté until they become translucent.
2. 2.
   Add the halved and cleaned lamb kidneys to the skillet and cook for about 2 minutes on each side, until they are browned.
3. 3.
   In a small bowl, mix together the Worcestershire sauce, Dijon mustard, cayenne pepper, paprika, salt, and pepper. Pour this mixture over the kidneys in the skillet and stir well to coat them evenly.
4. 4.
   Reduce the heat to low and add the beef or chicken stock to the skillet. Cover and simmer for about 10 minutes, until the kidneys are cooked through and tender.
5. 5.
   In a separate bowl, whisk together the flour and heavy cream until smooth. Pour this mixture into the skillet with the kidneys and stir well to combine. Cook for an additional 2-3 minutes, until the sauce thickens.
6. 6.
   Remove the skillet from heat and garnish with freshly chopped parsley.
7. 7.
   Serve the Devilled Kidneys hot with a side of mashed potatoes or crusty bread to soak up the delicious sauce.

Treat your ingredients with care...

• Lamb kidneys — Make sure to clean the kidneys thoroughly by removing any excess fat or membranes before cooking. This will help enhance the flavor and texture of the dish.

Tips & Tricks

• If you prefer a milder spice level, reduce the amount of cayenne pepper in the sauce.
• For a richer flavor, marinate the kidneys in the spice mixture for 30 minutes before cooking.
• Serve the Devilled Kidneys with a side of sautéed mushrooms for an extra burst of flavor.
• If you can't find lamb kidneys, you can substitute with beef or pork kidneys.
• Adjust the thickness of the sauce by adding more or less flour and cream, according to your preference.

Serving advice

Serve the Devilled Kidneys hot, garnished with freshly chopped parsley. Accompany it with a side of creamy mashed potatoes or crusty bread to soak up the flavorful sauce.

Presentation advice

Arrange the Devilled Kidneys on a plate, ensuring that the vibrant red sauce is visible. Garnish with a sprinkle of freshly chopped parsley for a pop of color. Serve with the side dish and sauce on the side for a visually appealing presentation.