Devilled kidneys

A classic Victorian breakfast dish that's also good for a light lunch. Bring it back into fashion, it's brilliant!

Devilled kidneys

Servings:	Serves 4
Calories per serving:	188
Ready in:	25 minutes
Prep. time:	10 minutes
Cook time:	15 minutes
Difficulty:
Recipe author:	Chef
First published:	20th January 2013

Best recipe review I just LOVE this recipe! 5/5 Fabulous. I'm sure it can be hotter, but it's nice and warming. The Judge

Ingredients

Printable 🖨 shopping 🛒 list & 👩‍🍳 method for this recipe

• 8 Lamb's kidneys; washed & dried, skinned, cored and roughly chopped
• 1 tablespoon plain flour
• 1 tablespoon mustard powder
• Pinch of chili powder (or to taste)
• Sea salt and freshly ground black pepper
• 1 tablespoon red wine
• 1 teaspoon tomato puree
• 2 tablespoons water
• 1 teaspoon Worcestershire sauce
• 50 g (2 oz) butter
• 4 Slices of hot buttered wholemeal toast
• Chopped parsley to garnish

Method

1. Mix the tomato puree, red wine, Worcestershire sauce and water together
2. Add the chili powder, mustard powder, salt and pepper to the flour and mix well
3. Roll the chopped kidney in the seasoned flour to coat well
4. Heat the butter in a frying pan and when sizzling, add the kidneys and cook for about 5 minutes, stirring often
5. Add the sauce to the cooked kidneys, simmer, stirring well. It's ready to serve once the sauce has reduced and thickened a little.

Serving suggestions

Serve on hot buttered toast, garnished with chopped parsley

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