Ingredients with Measurements:
- 8 lamb kidneys, cleaned and sliced in half
- 4 slices of bacon, chopped
- 2 tablespoons of butter
- 1 tablespoon of flour
- 1 teaspoon of Dijon mustard
- 1 teaspoon of Worcestershire sauce
- 1/2 cup of beef stock
- Salt and pepper to taste
Special equipment needed:
- None
Step-by-step instructions:
1. In a large skillet, cook the bacon over medium heat until crispy. Remove the bacon and set it aside, leaving the bacon fat in the skillet.
2. Add the butter to the skillet and let it melt. Add the sliced kidneys and cook for 2-3 minutes on each side until browned. Remove the kidneys from the skillet and set them aside.
3. Add the flour to the skillet and whisk it into the bacon fat and butter until smooth. Cook for 1-2 minutes until the mixture turns a light brown color.
4. Add the Dijon mustard, Worcestershire sauce, and beef stock to the skillet. Whisk the mixture until smooth and bring it to a simmer.
5. Add the kidneys and bacon back to the skillet and stir them into the sauce. Cook for 2-3 minutes until the sauce thickens and the kidneys are cooked through.
6. Season with salt and pepper to taste.
7. Serve hot.
- Time:
Preparation time: 15 minutes
- Cooking time: 20 minutes
5. Temperature:
- Medium heat
Serving size:
- 4 servings
Nutritional information:
- Calories: 280
- Fat: 18g
- Protein: 22g
- Carbohydrates: 4g
- Fiber: 0g
- Sugar: 1g
- Sodium: 390mg
Substitutions for ingredients:
- Beef kidneys can be substituted for lamb kidneys.
- Turkey bacon or pancetta can be substituted for regular bacon.
- Chicken or vegetable stock can be substituted for beef stock.
Variations:
- Add chopped onions or garlic to the skillet with the bacon for extra flavor.
- Use a different type of mustard, such as whole grain or spicy mustard.
- Add a splash of red wine to the skillet with the beef stock for a richer flavor.
Tips and tricks:
- Make sure to clean the kidneys thoroughly before cooking.
- Do not overcook the kidneys, as they can become tough and chewy.
- Serve with crusty bread or mashed potatoes to soak up the sauce.
Storage instructions:
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat in the microwave or on the stove over low heat until heated through.
Presentation ideas:
- Serve on a bed of mashed potatoes or with a side of roasted vegetables.
Garnishes:
- Chopped parsley or chives
Pairings:
- Red wine, such as Cabernet Sauvignon or Merlot
Suggested side dishes:
- Mashed potatoes, roasted vegetables, or a green salad
Troubleshooting advice:
- If the sauce is too thick, add a splash of beef stock or water to thin it out.
- If the kidneys are tough, try cooking them for a shorter amount of time or slicing them thinner.
Food safety advice:
- Make sure to cook the kidneys to an internal temperature of 160°F to ensure they are fully cooked.
Food history:
- Devilled kidneys is a classic British dish that originated in the 18th century. It was a popular breakfast dish among the upper class.
Flavor profiles:
- Savory, rich, and slightly tangy
Serving suggestions:
- Serve as a main course for breakfast, lunch, or dinner.
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Region: British