Deviled Kidneys have always had a bad reputation. However, when grilled properly, they have a subtle flavour with a kick of heat. Also, the inclusion of mango chutney and Dijon mustard, not to forget the dry mustard, lemon juice and cayenne takes these to a new level. You can always heat the marinade and serve as a sauce for added moisture and flavour. I normally serve these on buttered toast for a superb breakfast and brunch. I add cayenne pepper when I need that kick in the morning as the mustard normally does the job. Please just make sure that you do not over cook them. They should be soft and creamy not like an eraser.
Deviled Kidneys
Deviled kidneys is a Victorian British breakfast dish that packs a punch even now. Must admit i serve these with toast for a lovely breakfast.
Print Facebook Pinterest Twitter Add to Collection Servings: 4 people
Calories: 39kcal
Ingredients
- 12 whole lamb kidneys cut lengthwise
- 3 tbsp mango chutney finely chopped, 45 ml
- 2 tbsp Dijon mustard 30 ml
- 2 tsp dry English mustard 10 ml
- 2 tsp lemon juice 10 ml
- Cayenne pepper to taste
- salt to taste
- freshly ground pepper to taste
Instructions
- Mix together the chutney, mustards, lemon juice, salt, pepper, and optional cayenne in a large bowl.
- Add the kidneys and toss to coat evenly.
- Marinate at room temperature for 1 to 2 hours.
- Place the kidneys on a well-greased baking sheet and place under a preheated broiler.
- Broil until sizzling and cooked through, about 4 minutes per side.
Nutrition
Calories: 39kcal | Carbohydrates: 5g | Protein: 1g | Fat: 1g | Saturated Fat: 0.03g | Polyunsaturated Fat: 0.02g | Monounsaturated Fat: 0.01g | Sodium: 277mg | Potassium: 56mg | Fiber: 0.3g | Sugar: 4g
