devilled kidneys
Devilled Kidneys
Prep Time
30 mins
Cook Time
25 mins
Total Time
55 mins
 
Devilled kidneys are a traditional British breakfast dish composed of lamb kidneys that are cooked in a delicately spicy sauce.
Course: Main Course
Cuisine: English
Servings: 4 people
Author: Renards Gourmets
Ingredients
  • 7 lamb kidneys (about 1 lb)
  • 2 tablespoons flour
  • 2 tablespoons butter (for cooking)
  • 1 onion , chopped
  • 2 tablespoons tomato coulis
  • 1 tablespoon English mustard
  • 2 teaspoons Worcestershire sauce
  • ½ teaspoon Cayenne pepper
  • 4 large thick slices crusty bread
  • 4 tablespoons butter , soft (to spread the bread)
  • 1 small bunch flat parsley , finely chopped
  • 1 cup water
  • Salt
  • Black pepper , freshly ground
Instructions
  1. Rinse the kidneys under cold running water and gently dry them with paper towels.
  2. Cut the kidneys in half. Then remove the fat and the (white) nerve part in the middle with a knife.
  3. Then cut the kidneys into large pieces.
  4. Pour the flour into a freezer bag and season with salt and pepper.
  5. Place the kidneys in the freezer bag, close the bag and shake well to coat the kidneys with flour.
  6. Melt the butter in a large frying pan.
  7. Add the onion and fry over medium-low heat for 4 minutes or until lightly browned, stirring regularly.
  8. Remove excess flour from the kidneys and place them in the pan.
  9. Cook over medium-high heat for 2 to 3 minutes, turning the kidneys occasionally.
  10. Add the tomato coulis, Cayenne pepper and mustard, then gradually add 1 cup of water stirring constantly. Bring to a boil, add Worcestershire sauce. Season with salt and pepper.
  11. Reduce heat and simmer over low heat for 15 minutes or until the kidneys are tender and the sauce is thickening, stirring occasionally.
  12. During the cooking of the kidneys, toast the slices of bread on both sides, then spread them with butter.
  13. Place each one of them in a dish.
  14. Add the kidneys and a little sauce on each buttered toast and sprinkle with parsley.
  15. Serve immediately.