Recipe detail

Lamb/Mutton Devilled kidneys

7. 1. 2022

Author: Jaroslav Mikoška

Company: Retigo

Food category: Lamb/Mutton

Cuisine: English

Program steps

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1
Combination
70 %
time icon Termination by time
time icon 00:10 hh:mm
probe icon 120 °C
ventilator icon 100 %
ventilator icon 

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
Sliced bread 8 pcs
chives 20 g

Nutrition and allergens

Allergens: 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

GN container Stainless steel full