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 Devilled kidneys recipe - BBC Food
butter, sheep kidney, english mustard, tomato paste, pepper, parsley, onion, worcestershire sauce, salt, bread, flour
The Hairy Bikers' recipe for this classic British breakfast dish is simple and delicious. Serve for supper too.
Rinse the kidneys under cold running water and pat them dry with kitchen paper. Usin...
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|  Steak and Kidney Pudding | Nigella's Recipes | Nigella Lawson
butter, sheep kidney, beef stewing meat, oyster sauce, english mustard, beef steak, suet, beef stock, olive oil, portobello mushroom, mushrooms, onion, salt, fat, stout, self raising flour, flour
I thought a little oyster sauce might be an appropriate contemporary adaptation, and it was, rewardingly so.
You will need a 1.7 litre / 3 pint plastic pudding basin with lid, both well buttered. The...
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 The ultimate makeover: Steak & kidney pie recipe | BBC Good Food
butter, sheep kidney, english mustard, tomato paste, beef steak, olive oil, rapeseed oil, thyme, parsley, bay leaf, mushrooms, carrot, onion, red wine, yogurt (plain), flour
The ultimate comfort dish gets a superhealthy makeover, from BBC Good Food magazine.
STEP 1 Cut out and discard the thin tubes from the kidneys. Rinse the kidneys in cold water until the water runs ...
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|  Devilled kidneys on toast recipe - BBC Food
butter, sheep kidney, english mustard, tomato paste, pepper, parsley, cayenne pepper, worcestershire sauce, salt, bread, lemon juice
Heat a frying pan until hot, then add the butter and kidneys and fry for 2-3 minutes, until golden-brown all over. Place the Worcestershire sauce, tomato puree, lemon juice, mustard powder and cayenn...
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|  Steak and Kidney Pie with Mustard Gravy Recipe by sweet.chef | ifood.tv
butter, sheep kidney, beef rump steak, english mustard, puff pastry, beef stock, pepper, parsley, bay leaf, onion, eggs, salt, flour
1. Roll out two-thirds of the pastry on a floured surface to a thickness of 3mm/ 1/8in. Use to line the base and sides of a 1.5 litre/2 1/2 pint/6 1/4 cup pie dish. Place a pie funnel in the centre of...
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