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Devilled Kidneys with Pineapple

Golden Circle Devilled Kidneys with Pineapple Recipe
Golden Circle Devilled Kidneys with Pineapple Recipe

Ingredients

  • 1 x 440g can GOLDEN CIRCLE Pineapple Pieces
  • 6 lamb kidneys
  • 1 tablespoon butter
  • 1 tablespoon Worcestershire sauce
  • 1 tablespoon fruit chutney
  • 1 tablespoon wine vinegar
  • 2 tablespoons plain flour
  • 1 teaspoon beef extract
  • 1 teaspoon mustard
  • 1 onion
  • ¼ cup hot water
  • few leaves of fresh garden sage
  • salt and pepper to taste
  • bacon rashers
Measurements guide

Product used

Ingredients

  • 1 x 440g can GOLDEN CIRCLE Pineapple Pieces
  • 6 lamb kidneys
  • 1 tablespoon butter
  • 1 tablespoon Worcestershire sauce
  • 1 tablespoon fruit chutney
  • 1 tablespoon wine vinegar
  • 2 tablespoons plain flour
  • 1 teaspoon beef extract
  • 1 teaspoon mustard
  • 1 onion
  • ¼ cup hot water
  • few leaves of fresh garden sage
  • salt and pepper to taste
  • bacon rashers
Measurements guide

Product used

Ingredients

  • 1 x 440g can GOLDEN CIRCLE Pineapple Pieces
  • 6 lamb kidneys
  • 1 tablespoon butter
  • 1 tablespoon Worcestershire sauce
  • 1 tablespoon fruit chutney
  • 1 tablespoon wine vinegar
  • 2 tablespoons plain flour
  • 1 teaspoon beef extract
  • 1 teaspoon mustard
  • 1 onion
  • ¼ cup hot water
  • few leaves of fresh garden sage
  • salt and pepper to taste
  • bacon rashers
Measurements guide

Method

Skin kidneys, cut into halves and coat well with flour. Melt butter in saucepan, add the chopped onion and fry lightly. Add the kidneys and simmer for 10 minutes.

 

Blend beef extract into hot water and add with all the remaining ingredients except the pineapple and bacon. Cover and simmer 10 minutes.

 

Fry the required number of bacon rashers in pan and when crisp, remove and add the drained pineapple pieces, heat thoroughly.

 

Serve kidneys with bacon rashers and pineapple pieces, plus egg and tomato if desired.

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