Devilled lamb kidneys and sweetbreads on toast

Name: Devilled lamb kidneys and sweetbreads on toast
Yield: Serves 4
Ingredients: 10 g chives, finely chopped; sunflower oil; 1 leek; 200 ml milk; 4 eggs, poached; 4 slices of sourdough bread, toasted; sea salt; 4 lamb kidneys; 1½ tbsp Worcestershire sauce; 10 sprigs of thyme; 200 g lamb sweetbreads; 50 ml brandy; 1 tsp smoked paprika; 1 tsp Dijon mustard; 100 ml double cream; 3 banana shallots, finely diced; 1 tsp cayenne pepper; 45 g butter

Preparation info

Serves
4

Difficulty
Easy

Appears in

Changing Tides

By Roberta Hall McCarron

Published 2024

About

There’s something quite naughty about having sweetbreads for breakfast!

Traditionally you would start with the kidneys in the pan and then add in the rest of the ingredients, but I find you can control the cooking of the kidneys and sweetbreads better by preparing the sauce in advance (and it’s a lot less stressful).

Ingredients

3 banana shallots, finely diced
45 g butter
1 tsp cay

Breakfast
Autumn

Method

Sauté the diced shallots in 30g of the butter, until they’re soft and translucent. Add in the cayenne and paprika and cook for a few minutes, then deglaze with the brandy and reduce until it is almost dry. Add the cream, mustard and Worcestershire sauce, then taste and adjust the seasoning. Set the sauce aside.

Next, prepare the kidneys and sweetbreads. Kidneys have a membrane on the ou