Devilled Kidneys

I don't think I've written about Devilled Kidneys before. Very English, very clubby; not to everyone's taste, but certainly to mine. This recipe is similar to the one in Hugh Fearnley-Whittingstall's book The River Cottage Meat Book, but frankly, as this dish is an absolute classic- it could have come from anywhere.

First you heat up some oil in a pan.  Next you cut some lamb's kidneys into quarters, first trimming away the whitish core. Drop the kidneys into the pan, and sauté them very briefly. Add a dash of sherry, bubble it away, and add a further dash of cider vinegar.

Next, add a spoonful of redcurrant jelly, and allow it to melt. Now it's time for a generous dash of Worcestershire Sauce, a good pinch of Cayenne Pepper, a dollop of English Mustard (it's got to be Colman's), and ground Black Pepper.

Season with a pinch of sea salt, and mix in a spoonful or two of double cream. Bubble it away until the sauce is glossy. Serve on fried bread, and garnish with freshly chopped parsley.

It's important not to overcook the kidneys: you want them rare s'il vous plait.

Comments

[them apples]

Somehow, the thought of cayenne and mustard first thing in a morning seems wrong, yet a dish like devilled kidneys makes for one of the most decadent breakfasts imaginable.

It's a funny old world.

[Jan]

I've wanted to try these for ages. You've just reminded me!

[Nobby Hall from PZ]

Delicious, Hugh F-W's is great too. I used to have this for breakfast in the RN. It was served on toast or fried bread, sometimes with piped mashed potato around the edge. It was called Sh*t On a Raft or Sh*t On a Raft With Guardrails if the potato was used. Absolutely fantastic

[The Greasy Spoon]

This is one of my all-time favourite dishes. The kidneys will need very little cooking.