Devilled KidneysIn Edwardian times (early 1900’s) devilled kidneys was a favourite breakfast of the English gentleman and now it’s time for a barbecue revival. For barbecue presentation I’ve chosen lambs kidneys and I’ve also have a few trials and tribulations with the cooking process. I was going to skewer them but it was pretty obvious that after halving them and coring them there really wasn’t enough “substance” left for them to successfully hang on a skewer so in the end I plumped for a Teflon barbecue mat. It just means a bit of extra work with the tongs so a bit of digital dexterity and the result worked out fine. For many, kidneys are an acquired taste and if you’ve never had them then this is as good a way to be introduced. Not exactly from Spain but perfect for a “Tapas” appetizer.
Ingredients:-
Method:- Take a sharp knife and halve the kidneys lengthways and remove the white core. Mix up the rest of the ingredients in a bowl and using a pastry brush paint the top of the kidneys. 
Place your barbecue mat on the grill and lay the kidneys paint side down on the grill and follow up by painting the mustard sauce on the other side of the kidneys. It depends how you like your kidneys as to how long to cook them for. I like mine a little pink inside so I use a hot grill and cook for 5-7 minutes on each side but go for 10 if you like them well done. Feel free to paint on more mustard sauce during the cookout or give it a quick blast in the microwave and give your devilled kidneys and final top coat before serving. Related Pages:-
Tapas Appetizers Advertise On This Site
|
