Devilled Lamb Kidneys on Toast with Rum and Chillies

Name: Devilled Lamb Kidneys on Toast with Rum and Chillies
Cook time: 10 min
Total time: 10 min
Yield: Serves 2
Ingredients: 30 g butter; 4 lamb kidneys, halved, urethra trimmed and removed; 1 Tblsp apple cider vinegar; 30 ml rum; parsley, to serve; dense white bread, like brioche, sliced to serve; 1 Tblsp cracked black pepper; 2 chillies, finely chopped; 1–2 Tblsp hot English mustard; 1 Tblsp extra thick Greek-style yoghurt; 1 Tblsp chutney, plus extra to serve; Salt, to season

Preparation info

Serves
2

Difficulty
Easy
Ready in
10 min

Appears in

Meat Manifesto

By Andy Fenner

Published 2017

About

Everyone has a hangover cure. Devilled kidneys are mine: iron from the kidneys, fat from the butter and antioxidants from the chilli make for a potent combination. I also add a splash of rum to the sauce (and a shot to a cup of coffee). Come to think of it, that could also play a part in this hangover cure …

Ingredients

30 g butter
4 lamb kidneys, halved, urethra trimmed and removed
30 ml

Main course

Method

Heat the butter in a frying pan on the stovetop. After 1 minute, add the kidneys.
Toss the kidneys occasionally. Cook for a further minute before carefully adding the rum. (If the alcohol catches alight, remove the pan from the heat and blow out the flame. Stay calm; it’s not a big deal.)
Add the apple cider vinegar, chillies and chutney. Stir and cook for