Devilled kidneys

A good old fashioned dish that is sadly overlooked these days.

Offal is fantastically good value, not only is it cheap, but there is very little waste and the flavours are incomparable.
I guess this dish won't be to everyone's liking, but neither is rice pudding, so I urge you to give it a try..... you may surprise yourself.

Feeds 2, with toast for a Sunday breakfast

2 - 4 lambs kidneys - depends how hungry you are
2 tsp paprika
½ tsp cayenne pepper
Knob of butter
Splash of dry sherry - say 50ml
150ml double cream
1 dstsp French mustard

Halve the kidneys and remove the white core.

Put the butter into a frying pan and place over a medium heat.  
When the butter foams add the paprika and cayenne pepper and stir well to mix.
Add the kidneys and cook for 3 minutes on each side.

Stir in the sherry, cook for 1 minute, then add the mustard and cream.

Mix well and simmer gently for approximately 10 minutes until the kidneys are cooked through and no longer "bleed" when pricked with a sharp knife.

Serve on thick slices of sourdough toast.

© Netherton Foundry Shropshire 2015

www.netherton-foundry.co.uk