Deviled Kidneys

I love deviled kidneys, there’s no two ways about it. They’re so rich and unctuous, eating this dish makes me feel spoilt, and for very little money. This dish makes a great introduction to offal as the sauce is so delicious and complementary.

Waste not: The best part of this dish is wiping the pan clean with a piece of bread. Kidneys are undervalued and extremely delicious. Most people eat this dish with lamb’s kidneys but this piquant sauce stands up to any kidney. Try using the lesser sold pig’s kidney.

Ingredients - Serves 4

8 lambs kidneys, ask your butcher to remove the core, cut into 3 cm pieces
50ml sweet sherry or brandy
2 teaspoons of English mustard
2 tsps of jelly, rose hip or red currant are my favourites
Pinch cayenne pepper
Dash Worcestershire sauce
50ml double cream
4 large slices of bread
Few sprigs of flat parsley, chopped roughly

Method

1) Heat a frying pan to a medium heat with a dash of oil. Add the kidneys and colour.
2) Pop the toast into the toaster.
3) Now you must add quickly. Deglaze the pan with the sherry, scrapping any bits of goodness into the sauce. Then add the mustard, jelly, cayenne, Worcestershire, salt and pepper. Stir with the bottom of a spoon to dissolve the various condiments. Taste and adjust any of the seasonings to your preference. I like mine to be mild, not too hot.
4) The cream should start to thicken. Remove from the heat and serve on buttered toast with plenty of chopped parsley thrown on top.

Note: Kidney cooks very quickly so make sure you have your toast ready to pop and all your ingredients to hand. I would always recommend buying offal organic from a good butcher. It’s important that it’s fresh, unlike most meats which are best aged.

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