Devilled Kidneys
Ingredients
- 8 lamb kidneys
- 1 tablespoon English mustard powder
- 1 teaspoon each sea salt and freshly-ground black pepper
- 75g butter
- 2 tablespoons port
Method
Split the kidneys, using a sharp knife to cut in towards the core, but leave the two halves just attached. Use two cocktail sticks to keep each one perfectly flat.
Make light cuts in them then toss them in the mixed mustard, salt and pepper.
Heat the butter in a large frying pan until sizzling, add the kidneys, cook for a minute on each side then turn the heat down and cook gently for another four minutes, turning occasionally.
Remove the kidneys and drain off any excess fat. Return the kidneys to the pan, add the port and bubble down for a minute or two.
Serve on thick slices of toast or fried bread with a little of the cooking liquid drizzled over.
From the April 2018 edition of the Churston Farm Shop recipe collection. View the original edition (PDF)