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 dome some researach 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.
Leave a Reply