Devilled Lambs Kidneys with Mushrooms
4 lambs kidneys
2 tbsp gluten free plain flour (almond, coconut)
½ tsp cayenne pepper
½ tsp English mustard
few drops Worcestershire sauce
4tsp olive oil
2 shallots, peeled and finely chopped
1 clove garlic, peeled and crushed
150g chestnut mushrooms, wiped and sliced
50ml chicken stock
1tsp crème fraiche
1tsp parsley, chopped
ground black pepper
Skin and core the kidneys with a pair of scissors.
In a bowl mix together the flour, cayenne pepper and mustard. Toss the kidneys in the flour and shake off the excess.
Preheat a frying pan; add 2tsp of the oil and the butter, fry the kidneys for 3-4 minutes until golden. Remove from the pan and set aside.
Add the remaining oil to the pan with the shallots, garlic and mushrooms and sauté over a medium heat for 2-3 minutes. Add a few drops of Worcestershire sauce to the pan, add the mustard, pour in the stock and reduce by half. Add the crème fraîche and kidneys to reheat for 1 minute and season to taste.
Finally, add the chopped parsley an extra sprinkling of cayenne pepper.