Recipe detail

Name: Devilled kidneys
Yield: 8
Cuisine: English
Ingredients: 8.0000 tPcs lamb kidnes; 2.0000 tPcs shallots, finely chopped; 100.0000 g streaky bacon, boned and diced; 10.0000 g wholegrain mustard; 2.0000 g cayenne pepper; 80.0000 ml double cream; 5.0000 g redcurrant jelly; 60.0000 ml sherry; 15.0000 g capers, finely chopped; 8.0000 tPcs slices of bread, toasted; 20.0000 g chives, finely chopped

Lamb/Mutton Devilled kidneys

7. 1. 2022

Author: Jaroslav Mikoška

Company: Retigo

Food category: Lamb/Mutton

Cuisine: English

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Program steps

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Combination

70 %

Termination by time

00:10 hh:mm

120 °C

100 %

Ingredients - number of portions - 8

Name	Value	Unit
lamb kidneys	8	pcs
shallot	2	pcs
bacon, minced	100	g
coarse grain mustard	10	g
cayenne pepper	2	g
double cream	80	ml
red currant jelly	5	g
sherry	60	ml
capers	15	g
toast	8	pcs
chives	20	g

Nutrition and allergens

Allergens: 1, 10
Minerals: Ca, K, Mn, Na, P, Zn
Vitamins: A, B, C

Nutritional value of one portion	Value
Energy	107.7 kJ
Carbohydrate	0.9 g
Fat	11.3 g
Protein	0.5 g
Water	0 g

Directions

1. Slice the kidneys in half and thoroughly rinse under cold running water. Soak them in milk for 20 minutes and remove the white cores.
2. In a skillet, lightly sauté the onions and bacon and add the kidneys.
3. Set the oven on combi at 120°C
4. In an ovenproof dish, combine the kidneys, capers, mustard, Worcestershire sauce, cayenne, double cream, jelly and sauce.
5. Bake for 10 to 15 minutes or until cooked.
6. Plate over toasted bread, garnish with chives and serve.

Recommended accessories

GN container Stainless steel full