Devilled Kidneys Recipe by Paul Ripley

Devilled kidneys is one of the best known Victorian and Edwardian breakfast dishes. Served on hot buttered toast, this makes a great breakfast, brunch or light main course dish. Always try to buy fresh lambs kidneys as they will have a much better texture than frozen ones.

 

Serves 4

 

Ingredients:

12 Spring lambs kidneys

2 tablespoons of groundnut oil

1 tablespoon of English mustard

2 teaspoon of Worcestershire sauce

1 tablespoon of white wine vinegar

2 shallots, peeled & finely chopped

1 garlic clove, finely chopped

Good knob of butter

Salt & cayenne pepper

2 thick slices of buttered toast

1 tablespoon of roughly chopped flat leaf parsley

 

Method:

The outer skin of the kidneys should first be removed. Cut the kidneys in half and cut away the piece of gristle. Season the kidneys with salt and cayenne pepper. Heat a frying pan to a medium, hot heat with the groundnut oil. Once close to smoking, place the kidneys in the pan. These will seal very quickly in the hot oil. Turn after 2 minutes and continue to fry. After 3-4 minutes turn the heat down, add the butter, shallots and garlic and cook for another 2-3  minutes turning the kidneys. Add mustard, Worcestershire sauce and vinegar. Roll the kidneys in the buttery sauce and add the chopped parsley, then spoon onto hot buttered toast and serve.

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