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13 November 2014

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You are in: Hampshire > BBC Radio Solent > Jon Cuthill > Info Vault > Faster Chef > Faster Chef - Devilled Lamb Kidney on Toast

Faster Chef - Devilled Lamb Kidney on Toast

Love cooking, but don't think you can make a great meal with your 100mph hectic lifestyle? Let BBC Radio Solent's Jon Cuthill help you with a variety of different tasty and speedy recipes.

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Every week Jon Cuthill invites some of the South's best chefs to take the Faster Chef Challenge. Their task is to cook a meal live on the radio in under five minutes, and make it look, smell and taste delicious. You can also click on the link below to download other recipes from the series.

Devilled Lamb Kidney on Toast

By Andy Clarke from the Anchor Inn, Lower Froyle

Serves 2 main courses

Devilled Lamb Kidney on Toast

Devilled Lamb Kidney on Toast

Ingredients

4 Lamb Kidneys
2 Shallots, finely diced
1 Clove garlic, crushed
2 tbsp Flour
2 tbsp Cayenne Pepper
2 tbsp English Mustard Powder
Few drops of Worcester Sauce
100 ml Chicken Stock
2 tbsp Cream
2 tbsp Chopped Parsley
2 Slices Toast and butter

Andy Clarke from The Anchor Inn

Andy Clarke from The Anchor Inn

Method

  • Skin, cut in half and decore kidneys.
  • Combine flour, cayenne pepper and mustard powder together
  • Dust kidneys in the flour mixture
  • Place in frying pan on a hot flame
  • Quickly fry the kidneys in some olive oil until golden (2 minutes)
  • Remove kidneys from the pan and leave to rest
  • In the same pan add the shallot and garlic
  • Cook quickly, then deglace with a few drops of Worcester Sauce
  • Add chicken stock and reduce by half
  • Add cream then boil
  • Add kidneys to reheat for 30 seconds
  • Add parsley
  • Serve on your hot toast with some of the sauce from the kidneys.

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last updated: 15/08/2008 at 13:25
created: 18/06/2008

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