Devilled Kidneys

Devilled kidneys

There are a bunch of variations on devilled kidneys, this one is mixture from several sources, with options for dialling up the richness. It includes onion, which some might regard as heresy, but I quite enjoyed. There’s lots you can do here – go nuts with the pepper and reduce the spices to get a steak au poivre type sauce, ramp up the heat with extra cayenne or even chilli flakes, or make the sauce silky with extra butter and cream… some of this may be a little too rich for the offal-fearing novice, so work your way up.

I used spelt & pumpkin seed bread for this. Amazing what posh stuff you can get in Tescos these days eh?

Devilled Kidneys

Serves 4 as a snack/starter, 2 as a main (I actually ate 2/3rds of this myself, but I was being greedy)

400g lamb’s kidneys, cut into quarters
2 tblsp plain flour
2 tsp paprika
1 tsp Turkish red pepper flakes or 1 tsp cayenne pepper (or more to your taste)
One small onion, finely chopped
2 tsp English mustard
2 tblsp tomato puree
1-2 tbslp Worcester sauce
50ml water
couple of slices of good bread, white or brown
oil & butter
salt & pepper
handful of chopped parsley (optional)
Slosh sherry, marsala or slightly smaller slosh brandy (optional)
1 tblsp cream (optional)
Lemon juice (optional)

Wash the kidneys in cold water and pat dry. Cut out the hard white cores of the kidneys – this is best done with a pair of scissors, not a knife. In a bowl, mix the kidneys, flour, paprika, cayenne or pepper flakes, a couple of pinches of salt and a good few grinds of pepper until the kidneys are well coated. Heat a little oil in a frying pan on a medium heat, add the onion and fry for a couple minutes. Stick a knob of butter in the pan, and when it’s melted turn the kidneys in and let them sizzle for a few minutes with the onions, turning occasionally, until they’re just browning a little.

If adding booze, stick it in now, and let it reduce a bit, scraping the pan. Add the tomato puree, mustard, Worcester sauce. Mix together and add the water to form a sauce. Let the kidneys cook while the sauce thickens, 10 minutes or so. Meanwhile, toast the bread and butter it. If you want to, now stir in the cream and taste it – add more cayenne or pepper flakes if needed. Let it cook for another minute or so, then add the parsley and a good squeeze of lemon juice if you like. Spoon over the toast and eat.

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