Devilled Kidneys

(Serves 2)

• 4 lambs` kidneys
• 20 ml/4 tsp low-fat spread
• 2.5 ml ½ tsp curry powder
• 1.5 ml ¼ tsp English made mustard
• 5ml/1 tsp Worcestershire sauce
• 15ml/1 tbsp tomato ketchup (catsup)
• Salt and freshly ground black pepper
• 2 slices bread
• Chopped parsley

Cut the kidneys into bite-sized pieces, snipping away the central core with scissors. Melt
the low fat spread in a frying pan (skillet) and fry (sauté) the kidneys over a moderate
heat for 3 minutes, stirring until browned. Stir in the remaining ingredients except the
bread and parsley and simmer gently for a further 4-5 minutes until the kidneys on top and
garnish with parsley before serving before serving.

Serving suggestions: a small glass of grapefruit juice; coffee or tea.