Devilled Lamb’s Kidneys with Brown Mushrooms and Creamy Garlic Glaze – Superb Kidney Recipe!!!

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Devilled Lamb's Kidneys with Brown Mushrooms and Creamy Garlic Glaze - Superb Kidney Recipe!!!
Author: 
Recipe type: Lamb
Serves: 2
 
Devilled Lamb's Kidneys! In today's episode we're going to fry up a delicious meal of devilled lamb kidneys with brown mushrooms and an amazing creamy garlic glaze.
Ingredients
  • 5 Lamb's kidneys
  • Milk to soak (enough to cover)
  • 35ml All-purpose flour
  • 3.75ml Cayenne pepper
  • 3.75ml Hot mustard powder
  • 15ml + 15ml Olive oil
  • 50g Butter
  • 2 Spring onions
  • 5ml Garlic, finely chopped
  • 4 Brown mushrooms
  • 50ml Chicken stock
  • 50g Cream cheese
  • Parsley to garnish
  • Salt and pepper to taste
  • Crusty rolls to serve
Instructions
  1. To start, soak 5 lamb kidneys in milk for 60 minutes. This tempers the gamey flavor that kidneys sometimes have.
  2. Use a sharp scissors to remove the connective tissue in the center of each kidney, and cut each kidney into quarters.
  3. Measure out 35ml of all-purpose flour, 3.75ml or 3 quarters of a teaspoon of cayenne pepper and the same quantity of hot mustard powder.
  4. Mix the flour, mustard and cayenne together thoroughly.
  5. Dredge the kidney quarters in the flour mixture to coat them all over and transfer these to a platter.
  6. Roughly chop 2 spring onions, finely chop a clove of garlic, quarter 4 brown mushrooms, measure out 50g of cream cheese and 50ml of chicken stock.
  7. Heat a large pan over medium high heat and add 50g of butter and 15ml of olive oil. Add the kidneys to the pan and fry these for 4 minutes, turning every minute, until they nice and golden brown with crispy edges.
  8. Remove the kidneys from the pan and put these aside.
  9. Add the mushrooms to the pan and pour in another 15ml of olive oil.
  10. Stir fry these for 60 seconds, then add the spring onions and garlic.
  11. Stir-fry this for a further 60 seconds and add the stock and the cream cheese. Stir the cheese around until it has melted into the stock.
  12. Return the kidneys to the pan and stir these around the pan until everything is well coated with the sauce.
  13. Serve your masterpiece on toasted crusty rolls garnished with fresh parsley and the accompaniments of your choice.

 

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