Devilled Kidneys
Devilled Kidneys

Ingredients

Method

  • 4 lambs kidneys, skins and core removed
  • 4 tbsp plain flour
  • 1 tbsp salt
  • 1 tsp smoked paprika
  • 25g butter
  • 1⁄2 tbsp worcestershire sauce
  • 150ml veg stock
  • 2 tsp Dijon mustard
  • Buttered sourdough toast, to serve
  • Prep the meat by soaking the kidneys in hot water for 2-3 minutes. Meanwhile, mix together the flour, salt, and paprika in a bowl, and when the kidneys have been soaked and patted dry, dust them all over.
  • Melt the butter in a frying pan, and fry the kidneys for 3 minutes on each side (so they’re golden outside but still a bit pink in the middle). Drizzle the stock, worcestershire sauce, and mustard around the kidneys in the pan, and simmer for a few minutes until reduced and sticky. Serve hot on buttered toast for the ultimate flavourful brunch or lunch!
10 mins
2 serving
This recipe pairs perfectly with the Plan B! 'ST' Shiraz Blend 2017 from Frankland River, Australia.

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