Devilled Lamb Kidneys

Ingredients: 500g Lamb Kidneys, 2 tsp's Paprika, 1tspn Cayenne Pepper, 10ml Tabasco, 10g Dijon Mustard, 20ml Worcestershire Sauce, 40ml  Heinz Tomato Ketchup, 20ml Olive Oil, 100ml Madiera, 160ml Double Cream, 10g Chopped Parsley, 2 thick slices of Sourdough chargrilled, good pinch of each Maldon Sea Salt and freshly ground Black Pepper

Method

1. Cut kidneys into bite sized nuggets and set aside in Fridge. 
2. Mix the paprika, cayenne, Tabasco, mustard and Worcestershire in a bowl. When completely mixed add kidneys and coat completely. Leave to marinade for at least an hour before using.
3. Heat a non stick frying pan and add a little oil. When the pan is smoking hot, add the kidneys and marinade. Season with salt. Fry  for a minute on each side. 
4. Add Madeira and and cook for a further 2 minutes adjusting heat if necessary. Add cream, bring to the boil and cook for another minute. Remove from heat check seasoning and stir in Parsley. Service on chargrilled slice of bread.