From our kitchen ยท Recipe
Devilled Pork Kidneys on Toast
Quick-seared pork kidneys in a piquant mustard sauce on crisp toast.
- Prep
- 25 mins
- Cook
- 15 mins
- Serves
- 4
Quick-seared pork kidneys in a piquant mustard sauce on crisp toast. Balanced for a dependable home-cooked result, with clear timing and serving guidance.
Ingredients
- 500 g pork kidneys, trimmed
- 1 tbsp flour
- 1 tsp smoked paprika
- 25 g butter
- 1 onion, thinly sliced
- 1 tbsp Worcestershire sauce
- 1 tbsp Dijon mustard
- 100 ml cream
- 4 thick sourdough slices
- Parsley
Method
- Remove all white core from the kidneys, slice and soak briefly in cold salted water.
- Drain, dry and toss with flour, paprika, salt and pepper.
- Sear quickly in butter until browned; remove from the pan.
- Soften onion, add Worcestershire, mustard and cream, and simmer briefly.
- Return kidneys just to heat through and spoon over toasted sourdough with parsley.
