Meats Recipes - Devilled Kidneys with Coriander Rice

  
 

Meats Recipes - Devilled Kidneys with Coriander Rice

Ingredients                                        

  • 8 lambs' kidneys

  • 100 g/4 oz/1/2 cup butter

  • 15 ml/1 tbsp curry paste

  • 1.5 ml/1/4 tsp made English mustard

  • 10 ml/2 tsp Worcestershire sauce

  • 2.5 ml/1/2 tsp paprika

  • 30 ml/2 tbsp tomato ketchup (catsup)

  • Salt and freshly ground black pepper

  • 225 g/8 oz/1 cup long-grain rice

  • 30 ml/2 tbsp chopped coriander (cilantro)

Method:

  1. Skin, halve and core the kidneys. Open out almost flat and thread on kebab skewers on a grill (broiler) rack.

  2. Melt 25 g/2 tbsp of the. butter and brush all over. Mash the remaining butter with all the remaining ingredients except the rice and coriander.

  3. Cook the rice in plenty of boiling, salted water for 10 minutes or until just tender. Drain, rinse with boiling water, drain again and return to the pan.

  4. Add the coriander and a good grinding of pepper and toss gently.

  5. Meanwhile, grill (broil) the kidneys for 3-4 minutes on each side, brushing occasionally with the melted butter. Place on a warm flameproof serving dish.

  6. Spread the spicy butter over and return to the grill until sizzling. Serve with the coriander rice.