Devilled kidneys were a traditional British breakfast dish. I don't think I could face this at breakfast! But it makes a good light supper.
2 lambs kidneys per person
oil for frying
slice of bread per person
knife and board for chopping
spoon for stirring
frying kidneys and other ingredients
- If the kidneys have a white, transparent skin, remove it. Cut the flesh of the kidneys off the tough white core. You don't need to be too neat about this - just try to remove as many tubes as possible!
- Fry the kidneys on a low heat for a bit. Don't overcook them! Add mustard and any other 'devilling' ingredients (see below).
- Toast the bread. Serve the kidneys on the toast.
- You can peel, chop and fry before the kidneys. You can fry some as well if you wish.
- 'Devilled' means warm rather than hot. In this recipe, I use mustard, and I prefer French mustard, but you can use English or any other if you prefer. Other 'warm' ingredients include pepper, ginger, and chilli if you like!
- You can add other ingredients if you wish, such as or even brown sauce! Really anything with a bit of taste.
- You can serve the devilled kidneys on a slice of toast. I cut up the toast into small pieces (see above).
© Jo Edkins 2007 -