Devilled Kidneys

Devillied Kidneys make a great alternative breakfast dish. Devilled kidneys is a Victorian English breakfast dish consisting of lamb's kidneys cooked in a mixture of Worcestershire sauce, tomato chutney, English mustard, butter, cayenne pepper, salt, and pepper. People hardly ever cook this kind of Victorian breakfast dish any more. Devilled Kidneys is a dish if full of strong spicy flavours. Another almost forgotten traditional English breakfast dish is Kedgeree.

Serves: 4

Cooking Time: 20 mins

Ingredients for Devilled Kidneys:

8 whole lamb's kidneys
15 ml olive oil
15 ml butter
2 tsp tomato chutney
1 tsp english mustard
20 ml Worcestershire sauce
2 tsp lemon juice
1/2 tsp salt
1 pinch cayenne pepper
freshly ground pepper
125 ml parsley, chopped
Slices of bread for toasting
Method:

1. Soak kidneys in cold, salted water, skin, remove core.

2. Slice kidneys into 2 centimetre pieces.

3. Heat olive oil and butter in a frying pan

4. Sauté onion until it is soft.

5. Add kidneys.

6. Cook for five minutes, or until the kidneys start to brown.

7. Add Worcestershire sauce, chutney, mustard and lemon juice and cook over a gentle heat for 15 minutes.

8. Season to taste.

9. Add more lemon juice or water if the kidneys are too dry.

10. Toast the bread.

11. Butter the toast.

12. Spoon kidneys on to buttered toast.

13. Sprinkle with parsley.

14. Serve.

Devilled Kidneys