Devilled Kidneys

Devilled Kidneys is a traditional British recipe, originating in the Victorian era for lamb's kidneys fried in a spicy sauce and traditionally served for breakfast. The full recipe is presented here and I hope you enjoy this classic British version of Devilled Kidneys.

prep time

20 minutes

cook time

25 minutes

Total Time:

45 minutes

Serves:

Rating:

Tags : Spice Recipes British Recipes

This is a classic spicy breakfast dish and goes well with fried eggs and toast.

Ingredients:

12 lamb kidneys
1 tbsp plain flour
2 tsp Worcestershire sauce<
1 tsp English mustard power
1 tsp cayenne pepper
2 shallots, finely sliced
2 tsp paprika (mostly for the colouring)
25g unsalted butter
200ml dry white wine
200ml beef stock
2 tbsp white wine vinegar
1 tsp freshly-ground black pepper
salt to taste.

Method:

Slice the kidneys crossways and remove the cores. Season the flour with salt and pepper and use to dust the kidneys

Heat a pan and add the wine, vinegar, pepper, cayenne, paprika, shallots and garlic. Once the mix has reduced by about half add the stock and cook briskly until reduced by half again. Now whisk in the mustard and the Worcestershire sauce.

Add the butter to a hot pan and reduce the heat. Fry the kidneys for five minutes turning occasionally. They should be just pink in the middle. Keep the kidneys warm. Add a little of the seasoned flour to the remaining butter in the pan to create a roux. Pour the sauce into the frying pan to thicken. Place the kidneys in a serving dish and pour over the sauce

Serve with toast.