On an unsettled weather spring visit to Cirencester, I found a pub/restaurant with an interesting menu for lunch. What I could not resist was a dish of Lambs Kidneys on Sourdough Toast with Devilled Butter. It was excellent.
I’d already done some research into Devilled Kidneys but this seemed to top the pile so I went in search of a Devilled Butter recipe. Here it is, as yet untried but it will be as soon as I can get some more Lambs Kidneys.
This uses both Cayenne Pepper and Paprika so I may try using Spanish Hot Smoked Paprika as a personal variation.
Planning
| serves: | 2 |
| preparation time: | 5 mins |
| cooking time: | n/a |
Ingredients
- 4 tbs butter
- 1 tsp mustard
- ½ tsp curry powder
- ½ tsp malt vinegar
- ¼ tsp cayenne pepper
- ¼ tsp paprika
Method
Mix all the dry ingredients together.
Melt the butter over gentle heat. Stir in the dry ingredients then add the vinegar and mustard.
This looks great. Not convinced by the curry powder, though 🙂
Well, tell us which pub/restaurant it was.
Don’t know why it’s so hard to find lamb kidney in supermarkets. Tesco’s website claims they currently have them.
I agree; curry powder always gives me pause, too.
The pub was the Golden Cross on Black Jack Street, I believe.