Devilled Kidneys
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INGREDIENTS
- 2 ts Mustard powder
- Black Pepper ; freshly ground
- 2 tb Medium-dry sherry
- A pinch of ground ginger
- 2 ts Tomato puree
- 8 Lambs' kidneys
- 2 ts Paprika
- 1/4 ts Cayenne pepper
- 1 tb Polyunsaturated oil
- 125 ml Water; (4floz)
- 2 ts Worcestershire Sauce
- 1 Onion ; chopped
INSTRUCTIONS
Cut each kidney in half lengthways and snip out the core with scissors. Slice the kidneys thinly. Heat the oil in a non-stick frying-pan, add the kidney and cook over a high heat until browned. Transfer the kidneys to a plate and set aside. Add the onion to the frying-pan and cook over a medium heat for 5-10 minutes or until golden and translucent. Add the mustard powder, paprika, Cayenne and ginger and cook for 2 minutes, then add the tomato puree, Worcestershire sauce, sherry and water, season with pepper and simmer for 5 minutes. Return the kidneys to the pan and cook for a further 5 minutes. Serve with plenty of brown rice and steamed broccoli.
NOTES
Nutrition
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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| Serving Size: 1 Serving (37g) | ||
| Recipe Makes: 4 servings | ||
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| Calories: 28 | ||
| Calories from Fat: 7 (25%) | ||
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| Amt Per Serving | % DV | |
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| Total Fat 0.7g | 1 % | |
| Saturated Fat 0.1g | 0 % | |
| Monounsaturated Fat 0.2g | ||
| Polyunsanturated Fat 0.3g | ||
| Cholesterol 0mg | 0 % | |
| Sodium 30.8mg | 1 % | |
| Potassium 157.5mg | 4 % | |
| Total Carbohydrate 5.5g | 2 % | |
| Dietary Fiber 1.9g | 8 % | |
| Sugars, other 3.7g | ||
| Protein 1.1g | 2 % | |
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Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
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Calories per serving: 28
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