Present these kidneys as a dashing after-theatre supper or for a very special breakfast treat.
8 lamb kidneys
1 tablespoon mango chutney
1/4 teaspoon mustard powder
4 drops Tabasco sauce
1 teaspoon olive oil
1 teaspoon brown sugar
1 tablespoon fresh lemon juice
Pinch of cayenne pepper
30 g unsalted butter, softened
1 teaspoon tomato purée
2 teaspoons chopped fresh parsley
2 English muffins, halved
1 small red chilli, seeded and cut into fine shreds
Sautéed mushrooms or grilled tomato halves and parsley sprigs, to garnish
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Directions Preparation:30min › Cook:10min › Extra time:2hours › Ready in:2hours40min
Remove the skins from the kidneys and slice them in half horizontally. Using scissors, snip away the white central cores and surrounding tubes. Rinse the kidneys well under cold water and pat dry with paper towels.
Mix the chutney, mustard, Tabasco sauce, oil, sugar, lemon juice and cayenne pepper together in a shallow dish. Add the kidneys and toss gently to coat. Cover and marinate in the refrigerator for 2 hours.
Preheat the grill to medium and line the grill pan with foil. Remove the kidneys from the marinade and arrange in the pan. Grill for 10 minutes, turning frequently and brushing with the marinade as they cook.
Meanwhile, blend the butter with the tomato purée and chopped parsley. Toast the muffins and spread with the tomato butter. Serve the kidneys on the hot toasted muffins, sprinkled with chilli shreds and garnished with mushrooms or tomatoes and parsley.