Devilled lambs’ kidneys

Name: Devilled lambs’ kidneys
Yield: Serves 4
Cuisine: British
Ingredients: 20 lambs’ kidneys, halved and trimmed of sinews; good knob of butter; 1–2 tbsp vegetable oil; 1 garlic clove, peeled and crushed; 3 shallots, peeled and finely chopped; 4 thick slices of buttered toast, to serve; 2 tsp tomato ketchup; 100 ml (3½ fl oz) pan gravy, or basic gravy; 2 tbsp cider vinegar; 2 tsp English mustard; sea salt and cayenne pepper; sea salt and cayenne pepper; 100 ml (3½ fl oz) pan gravy, or basic gravy; 1 tbsp chopped parsley

Preparation info

Serves
4

Difficulty
Easy

Appears in

British Food

By Mark Hix

Published 2005

About

This makes a good breakfast or brunch dish, or you can serve it as a light main course. Always try to buy fresh lambs’ kidneys, as they will have a better texture when cooked than frozen ones.

Ingredients

20 lambs’ kidneys, halved and trimmed of sinews
1–2 tbsp vegetable oil
good knob of butter

Europe
United Kingdom
Main course
Brunch
Breakfast

Method

Heat a frying pan until almost smoking. Season the kidneys with salt and cayenne pepper and fry them in a little oil for 2 minutes over a high heat until coloured but still pink. Transfer them to a plate.
Melt the butter in a saucepan, add the shallots and garlic, and cook gently for a couple of minutes until soft. Add the cider vinegar, mustard and ketchup, an