Devilled Kidneys
Devilled kidneys is a Victorian British breakfast dish that packs a punch even now. Must admit i serve these with toast for a lovely breakfast.
Devilled kidneys is a Victorian British breakfast dish that packs a punch even now. Must admit i serve these with toast for a lovely breakfast.
Servings 4 people
Ingredients
- 12 whole lamb kidneys cut lengthwise
- 3 tbsp mango chutney finely chopped
- 2 tbsp Dijon mustard
- 2 tsp English mustard powder
- 2 tsp lemon juice
- cayenne pepper to taste
- salt to taste
- ground pepper to taste
Instructions
- Mix together the chutney, mustards, lemon juice, salt, pepper, and optional cayenne in a large bowl.3 tbsp mango chutney, 2 tbsp Dijon mustard, 2 tsp English mustard powder, 2 tsp lemon juice, salt, ground pepper, cayenne pepper
- Add the kidneys and toss to coat evenly.12 whole lamb kidneys
- 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