Allergens in Devilled Kidneys: milk, gluten.
Ingredients
Quantities for 2.
- 300g kidneys, cored and halved Muttonlamb kidney; soak 20 minutes in salted water and rinse
- 40g Butter
- 1, finely chopped Onion
- 1.5 tsp, coarsely crushed Black Pepper
- 1 tsp Chilli Powder
- 1 tbsp Vinegar
- 3 tbsp Creamoptional
- 4 slices, toasted Bread
- a handful Coriander Leavesoptional
- to taste Salt
Cookware
stovetop
Checked against the ingredient list for ten allergens: milk, egg, fish, crustaceans, tree nuts, peanuts, sesame, mustard, soy and gluten. Brands vary, so read the label on anything new to you.
Before you start
- Devilled means hot and sharp: pepper, mustard and something acid. It is a breakfast dish and a fast one.
- Kidneys are ruined by overcooking. Six minutes total, and they should still be pink at the centre.
Method
- Soak the cored kidneys in salted water 20 minutes, then rinse and pat completely dry.Drying matters. Wet kidneys stew.
- Melt the butter and soften the onion 5 minutes.
- Raise the heat, add the kidneys and sear 2 minutes without moving them.
- Add the pepper and chilli powder, toss 2 minutes, then the vinegar and cream.
- Season, spoon over hot toast and scatter coriander.Serve the moment it is done. Held warm, kidneys go grey and tough.
Safe temperatures: Whole cuts of mutton, beef and pork are done at 63°C / 145°F, rested 3 minutes. A long braise passes that well before the meat is tender. Reheat leftovers to 74°C / 165°F. FoodSafety.gov
Storage
Eat immediately. This does not keep or reheat.
Nutrition Medium estimate
One serving of Devilled Kidneys (260 g) is about 419 calories, or 162 calories per 100 g.
High protein: 33 g a serving, 31% of the calories
| Per serving260 g | Per 100 g | |
|---|---|---|
| Calories | 419 kcal | 162 kcal |
| Protein | 32.8 g | 13 g |
| Carbohydrate | 8.7 g | 3 g |
| of which sugars | 3.1 g | 1 g |
| Fibre | 2.1 g | 1 g |
| Fat | 28.1 g | 11 g |
| of which saturated | 16.6 g | 6 g |
| of which unsaturated | 9.2 g | 4 g |
Ingredients given to taste count as zero, so the real figures run a little higher. Nearest database match used for mutton. Estimated from raw ingredients using USDA FoodData Central.
More like this: Quick Indian recipes (30 min) · Anglo-Indian recipes
Times, yields, allergens and nutrition are guidance. Use your own judgement on doneness and on storing. More in About.