Recipe: Devilled Kidney

Rating: 4.4 stars based on 1187 reviews


  • The devil sauce will actually improve if made in advance.
  • 8 lambs kidneys
  • 2 teaspoons Worcestershire sauce
  • 1 tablespoon tomato puree
  • 1 tablespoon lemon juice
  • 1 tablespoon French mustard
  • pinch cayenne pepper
  • 25g butter
  • sea salt and freshly ground black pepper
  • 1 tablespoon freshly chopped parsley to garnish


    • Remove the skin from the kidneys, cut them in half and cut away the cores.
    • Mix together the Worcestershire sauce, tomato puree, lemon juice, mustard, cayenne pepper, salt and pepper and reserve.
    • Heat the butter in a frying pan over a moderate heat and cook the kidneys for about three minutes on each side.
    • Pour the devil sauce over the kidneys, then quickly stir so that they are evenly coated.
    • Serve immediately with roasted tomatoes, sprinkled with chopped parsley and garnished with toasted triangles.




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