How to Cook Devilled Kidneys on a Piece of Toast

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How to Cook Devilled Kidneys on a Piece of Toast Recipe
12 Steps
Ingredients
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1
Ingredients

Ingredients

2
Finely chop the onion, and parsley. Core the kidney and cube, about cm sq, or ask your butcher to do it for you

Finely chop the onion, and parsley. Core the kidney and cube, about cm sq, or ask your butcher to do it for you

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3
Heat the pan with a knob of butter

Heat the pan with a knob of butter

4
Fry the onions first just to soften not brown

Fry the onions first just to soften not brown

5
When onions are softened, couple of minutes or so, add the cubed kidney, if its a bit dry add another smaller knob of butter

When onions are softened, couple of minutes or so, add the cubed kidney, if its a bit dry add another smaller knob of butter

6
After a couple of minutes add the cracked black pepper, anything from half a teaspoon or more to taste, I like a bit of hit so its just under  half a dessert spoon

After a couple of minutes add the cracked black pepper, anything from half a teaspoon or more to taste, I like a bit of hit so its just under half a dessert spoon

7
Cook until the kidneys cooked right through just ( no red).

Cook until the kidneys cooked right through just ( no red).

8
Add the chopped parsley, stir in. Toast on!

Add the chopped parsley, stir in. Toast on!

9
Add the double cream about 2 desert spoons

Add the double cream about 2 desert spoons

10
Cook off the cream being careful not to burn it, it will darken but coat everything in a sauce.

Cook off the cream being careful not to burn it, it will darken but coat everything in a sauce.

11
Traditionally served on fried bread  done in fat but in these days of less fat, just toast ,  enough for 2.

Traditionally served on fried bread done in fat but in these days of less fat, just toast , enough for 2.

12
Nice!  Lambs livers not so good as it dissolves more and gives a much stronger  flavour, but up to you if you want to try it ?

Nice! Lambs livers not so good as it dissolves more and gives a much stronger flavour, but up to you if you want to try it ?

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