Devilled kidneys on toast

Devilled kidneys on toast

By
From
Breakfast: Morning, Noon & Night
Serves
1
Photographer
Danielle Wood

My brother Marcus cooks this dish when he feels he needs some nourishment – it’s definitely for a ‘real man’, as he would say! I would say it is for someone who likes big, gutsy flavours and can take a bit of heat with the offal.

Ingredients

Quantity Ingredient
3 lamb’s kidneys, (veal kidneys are lovely too)
1/2 teaspoon hot paprika
pinch cayenne pepper
dash hot pepper sauce, such as Tabasco
1 teaspoon dijon mustard
1/2 teaspoon wholegrain mustard
1 teaspoon worcestershire sauce
1 tablespoon tomato ketchup
1 tablespoon olive oil
salt
1 tablespoon madeira
2 tablespoons double cream
handful parsley, chopped
1 thick slice bread, toasted, (a bloomer works well)

Method

  1. Remove the outer membrane from the kidneys and slice them in half lengthways. Using a sharp pair of scissors or knife, cut out their white cores. In a large bowl, mix together the paprika, cayenne, hot pepper sauce, both mustards, Worcestershire sauce and ketchup. Add the kidneys and toss to coat, then leave them to marinate for at least 15 minutes and for up to 4 hours if possible – the longer the better.
  2. Heat a frying pan and add the olive oil. Make sure the pan is very hot, then add the kidneys along with the marinade. Season and cook for 2–3 minutes on each side until just cooked through. Add the Madeira and cook for 20 seconds, then add the cream and boil for another 30 seconds or so.
  3. Stir in the parsley and serve on toast.
Tags:
breakfast
brunch
Back to top
    No results found
    No more results
      No results found
      No more results
        No results found
        No more results
          No results found
          No more results
            No results found
            No more results
              No results found
              No more results
              Please start typing to begin your search
              We're sorry but we had trouble running your search. Please try again