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DEVILLED KIDNEYS ON TOAST

Introduction & method

Devilled kidneys were a staple of the Victorian English upper-class breakfast buffet. These days, we would probably view them as too heavy for breakfast - but you could probably get away with sneaking some into a Full English. The 'devil' in the name comes from the heat of the sauce. To be honest, it's not usually fiery like some curries can be - we're talking cayenne pepper, English mustard and Worcestershire sauce, so it's gently warming rather than lip-numbingly potent.

Devilled Kidneys on Toast Recipe

Prep the Kidneys


Some people like to soak kidneys in milk for about 30 minutes before cooking. I don't think that's necessary, especially for lamb's kidneys - a simple rinse under cold water will do. Pat the kidneys dry and then lay them on their backs with the exposed white stem of the core facing you. Cut them in half lengthways, open them out and snip out the white fat/gristle with kitchen scissors or a paring knife. Cut the kidneys into small chunks.

Cook the Kidneys


Melt a generous knob of butter in a frying pan on medium heat. When it's bubbling, add the kidneys and stir to get them browned all over. When the kidneys start releasing moisture, add the cayenne pepper, mustard and Worcestershire sauce. The kidneys will only need about 5 minutes of cooking - a residual trace of pink is good. Remove the kidneys from the pan. Turn up the heat and reduce the sauce until it's thick - something you can spread rather than pour. Remove from heat, add a splash of double cream and season with salt and pepper. 

Serve


You've been toasting your bread while cooking the kidneys, haven't you? Whether you butter your toast or not is entirely up to you. Place a couple slices of toast on a plate and spoon over the kidneys and sauce. Generously sprinkle with freshly chopped parsley.



The video above is from the Keef Cooks YouTube channel. Click here to see the video recipe of Devilled Kidneys on Toast on YouTube.

 
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Ingredients & Info



•  4 lamb's kidneys
•  small handful fresh flat leave parsley
•  1 tsp English mustard
•  1-2 tsp cayenne pepper
•  splash of Worcestershire sauce
•  splash of double (heavy) cream

PLUS
Knob of butter for sautéeing. Salt and ground black pepper to taste. 2 slices of nice crusty bread per person.

UNITS:
Metric
Imperial
US (cups, sticks, etc)

Serves 2 
Prep time: 10 minutes.
Cooking time: 7 minutes.
Total time: 17 minutes.

Watch the video on YouTube