Devilled Kidneys on Toast Recipe

British devilled kidneys on toast in a rich sauce with snipped chives.

Devilled Kidneys on Toast Recipe

Offal might not be cool, but it is both delicious and frugal if treated well. These delicious devilled lambs kidneys are dredged in cayenne pepper and flour and cooked in mustard and Worcestershire sauce, then served on a slice of toast.

Course Lunch, Main Course

Cuisine British

Keyword devilled kidneys, devilled lambs kidneys, kidneys on toast

Prep Time 10

Cook Time 5

Total Time 15

Servings Servings

Calories 918kcal

Author Brian Jones

Ingredients

2 Thick Slices of Bread
6 Lambs Kidneys 350g
3 tablespoon Plain Flour
½ teaspoon Cayenne Pepper
½ teaspoon Salt
10 g Chives ¼ Cup

For the Devilled Sauce:

1 Small-Medium Echalion or Banana Shallot 35g
2 tablespoon Worcestershire Sauce
1 tablespoon Prepared English Mustard
125 ml Lamb or Beef Stock ½ Cup
50 ml Brandy 3 tablespoon + 1 teaspoon (Optional)
50 g Butter 3 tablespoon + 1 teaspoon (Plus Extra for Buttering Toast)

Instructions

Heat your grill to toast the bread as hot as it will go, if you have a toaster you could use that too.
Cut the kidneys in half lengthways and cut out the white membrane, a combination of sharp kitchen scissors and a paring knife are best for this. Then pat them dry on some kitchen paper.
Cut the shallot in half, peel it and then dice it as finely as you can.
Chop the chives into a fine dice.
Mix together the mustard, Worcestershire sauce and lamb stock in a small bowl.
Mix together the flour, cayenne pepper and salt on a plate.
Place the kidneys cut side down into the flour.
Heat a 30cm or 12" frying pan (I use a nonstick pan) over a high heat and add the butter, when it begins to foam tap any excess flour from the kidneys and place them cut side down in the pan and cook for 90 seconds.
Now is a good time to start toasting the bread, do this on both sides.
Flip the kidneys and add the shallots, then cook for 30 seconds stirring constantly.
Pour in the brandy and cook until reduced by two-thirds, this will take another minute.
Finally pour in the devilled sauce and cook for a final minute or so, the sauce should thicken a little.
Butter the toast, add the kidneys, and some of the sauce and sprinkle with the snipped chives.

Video

Nutrition