Devilled kidneys on toast
This was one of my favourite dishes while I was working at River Cottage, me and Ray Smith the house butcher used to fight over the caramelized scrapings left in the pan.
Devilled kidneys are a delicious introduction to the braver side of offal eating, this is a real unctuous and rich dish that will have you licking your plate for sure.
A starter for 5
10 Very fresh pig or lamb’s kidneys, cut in half, cored and cut into pieces 150ml Sweet sherry Dash of cider vinager A dollop of red current jelly 6 Dashes of Worcestershire sauce Cayenne to taste 2 tablespoons of English mustard 100ml of cream 1tsp Beef stock
In a glass put the vinager, red current jelly, Worcestershire sauce, English mustard and a pinch of cayenne and mix with a dash of the sherry to make a thin paste.
Put a thick based pan on a high heat with a dash of oil, bring to the heat, add the Kidneys, browning them on all sides. Next add the sherry which if the pan is hot enough will boil up ferociously. Bring the heat down a little, now add your concoction and stir to dissolve into the sherry, finally add the cream stir and watch the sauce bubble and thicken. Taste and season with plenty of salt, pepper and cayenne to taste. Serve with toast, I particularly like it with the crusts.
THE NATURAL COOK
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