Recipe detail

Lamb/Mutton Devilled kidneys

7.1. 2022

Author: Jaroslav Mikoška

Company: Retigo

Food category: Lamb/Mutton

Cuisine: English

Program steps

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70 %
time icon Termination by time
time icon 00:10 hh:mm
probe icon 120 °C
ventilator icon 100 %
ventilator icon 

Ingredients - number of portions - 8

Name Value Unit
lamb kidnes 8 pcs
shallots, finely chopped 2 pcs
streaky bacon, boned and diced 100 g
wholegrain mustard 10 g
cayenne pepper 2 g
double cream 80 ml
redcurrant jelly 5 g
sherry 60 ml
capers, finely chopped 15 g
slices of bread, toasted 8 pcs
chives, finely chopped 20 g


1. Slice the kidneys in half and thoroughly rinse under cold running water. Soak them in milk for 20 minutes and remove the white cores 2. In a skillet, lightly sauté the onions and bacon and add the kidneys 3. Set the oven on combi at 120°C 4. In an ovenproof dish, combine the kidneys, capers, mustard, Worcestershire sauce, cayenne, double cream, jelly and sauce 5. Bake for 10 to 15 minutes or until cooked 6. Plate over toasted bread, garnish with chives and serve

Recommended accessories

GN container Stainless steel full