Devilled Kidneys on Toast
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Ingredients
- 400 g lamb's kidneys
- 30 g butter
- 1 tbsp english mustard
- 1 tbsp worcestershire sauce
- 0.25 tsp cayenne pepper
- 4 wholemeal bread
- 5 g fresh flat-leaf parsley, chopped
Nutrition (per serving)
- Calories
- 252 kcal
- Protein
- 21.2 g
- Carbohydrate
- 16.6 g
- of which sugars
- 2.1 g
- Fat
- 10.6 g
- of which saturates
- 5.4 g
- Fibre
- 3 g
- Salt
- 1.33 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Trim the lamb's kidneys and slice in half, removing any white core.
- 2
Melt the butter in a frying pan and fry the kidneys for 2-3 minutes on each side until just cooked through with no pink remaining.
- 3
Mix the english mustard, worcestershire sauce and cayenne pepper and stir into the pan, coating the kidneys.
- 4
Toast the wholemeal bread until golden.
- 5
Pile the devilled kidneys onto the toast.
- 6
Scatter with chopped parsley and serve immediately.
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