Devilled Lambs Kidneys on Toast | Recipe | Simply Beef & Lamb
Ingredients - 4 lambs kidneys, cleaned and cut into chunks - 1 tablespoon extra virgin olive oil - 1 teaspoon mango chutney - 1 teaspoon curry paste - 1
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Cooking tools:
- Skillet
- Chef's knife
- Cutting board
- Toaster
- Measuring spoon
- Microplane
- Spoon
- Plate
Ingredients
- 4 lambs kidneys, cleaned and cut into chunks
- 1 tablespoon extra virgin olive oil
- 1 teaspoon mango chutney
- 1 teaspoon curry paste
- 1 tablespoon Worcestershire sauce
- 1 tablespoon hot water
- Grated zest of ½ lemon
- 2-4 slices of thick granary bread or brioche, lightly toasted
- Fresh tarragon leaves
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