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.<\/p>\n
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.<\/p>\n
This uses both Cayenne Pepper and Paprika so I may try using Spanish Hot Smoked Paprika as a personal variation.<\/p>\n
| serves:<\/td>\n | \n\t 2\n\t <\/td>\n<\/tr>\n |
| preparation time:<\/td>\n | \n\t 5 mins\n\t <\/td>\n<\/tr>\n |
| cooking time:<\/td>\n | \n\t n\/a\n\t <\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n<\/div>\n \n Ingredients<\/h2>\n\n Method<\/h2>\nMix all the dry ingredients together.<\/p>\n Melt the butter over gentle heat. Stir in the dry ingredients then add the vinegar and mustard.<\/p>\n<\/div>\n |