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Devilled kidneys on toast
- Prep time:
- 15 mins
- Cook time:
- 10 mins
- Serves:
- 2
Cayenne pepper, mustard powder, Tabasco and Worcestershire sauce give Tom Parker Bowles’ kidneys their devilled flavour
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Ingredients
- 3 tbsp plain flour
- 1 tsp cayenne pepper
- 1 tsp Mustard, powder
- 6 lamb's kidneys, halved, cores snipped out with scissors
- knob of butter
- splash chicken stock
- splash Tabasco
- splash Worcestershire sauce
- 2 pieces white toast
Method
1. Mix the flour, cayenne, mustard powder, salt and pepper together on a plate.2. Dust the kidneys with the seasoned flour and shake to remove any excess. Heat a pan until hot, add the butter and fry the kidneys for 2 minutes each side, or until cooked through. Add a splash of stock, Tabasco and Worcestershire sauce, to taste.
3. Remove the kidneys from the pan and cook the sauce until reduced slightly.
4. Serve the kidneys on the toast with the sauce poured over.
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