📝 About This Recipe
A quintessential British breakfast classic, Devilled Kidneys offer a sophisticated punch of heat, spice, and savory richness. Originally a staple of the Victorian 'Hunt Breakfast,' this dish features tender lamb kidneys bathed in a glossy, piquant sauce of mustard, Worcestershire, and cayenne. It is a bold, bracing start to the day that perfectly balances the earthy minerals of the offal with a sharp, velvety glaze.
🥗 Ingredients
The Kidneys
- 6-8 pieces Lamb kidneys (fresh, membranes removed and cored)
- 2 tablespoons Plain flour (for dredging)
- 1 teaspoon English mustard powder (Colman's is traditional)
- 1/4 teaspoon Cayenne pepper (adjust for desired heat)
- 1/2 teaspoon Smoked paprika (adds a subtle depth)
- 1 pinch Sea salt and black pepper (to taste)
The Devilled Sauce
- 40 grams Unsalted butter (divided into two portions)
- 1 tablespoon Worcestershire sauce (the heart of the 'devil')
- 1 teaspoon Dijon mustard (for creaminess)
- 100 ml Beef stock (high quality or bone broth)
- 1 teaspoon Sherry vinegar (to cut through the richness)
- 1 teaspoon Redcurrant jelly (optional, for a hint of sweetness and gloss)
To Serve
- 2 thick slices Sourdough bread (or crusty white bloomer)
- 1 tablespoon Fresh parsley (finely chopped)
- 1/2 piece Lemon (for a final squeeze of juice)
👨🍳 Instructions
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1
Prepare the kidneys by removing the thin outer membrane if still attached. Slice them in half lengthwise and use kitchen scissors to carefully snip out the white fatty core from the center.
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2
In a shallow bowl, whisk together the flour, mustard powder, cayenne pepper, smoked paprika, salt, and a generous amount of cracked black pepper.
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3
Toss the prepared kidney halves in the spiced flour mixture until evenly coated, shaking off any excess. This coating will help thicken the sauce later.
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4
Place a large frying pan over a medium-high heat and melt half of the butter (20g) until it begins to foam and turn slightly nut-brown.
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5
Place the kidneys in the pan, cut-side down. Sear them for 2 minutes without moving them to develop a deep, caramelized crust.
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6
Flip the kidneys over and cook for a further 1-2 minutes. They should still be slightly pink and springy in the middle; overcooking makes them rubbery.
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7
While the kidneys are searing, toast your sourdough slices until golden and butter them generously.
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8
Remove the kidneys from the pan and set them aside on a warm plate to rest momentarily.
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9
Deglaze the hot pan with the beef stock and sherry vinegar, scraping up all the flavorful browned bits (the fond) from the bottom.
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10
Whisk in the Worcestershire sauce, Dijon mustard, and redcurrant jelly. Let the liquid bubble and reduce by half until it reaches a syrupy consistency.
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11
Whisk in the remaining 20g of cold butter to give the sauce a professional, glossy finish (this is known as mounting with butter).
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12
Return the kidneys and any accumulated juices to the pan, tossing them gently in the sauce for 30 seconds to coat and warm through.
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13
Spoon the kidneys and a generous amount of the devilled sauce over the hot buttered toast.
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14
Finish with a squeeze of fresh lemon juice and a sprinkle of chopped parsley for a bright, fresh contrast.
💡 Chef's Tips
Ensure the kidneys are as fresh as possible; they should smell clean, not metallic or pungent. Don't skip the 'coring' process, as the white centers can be tough and have a strong flavor. Cook the kidneys quickly over high heat; they only need about 4 minutes total to stay tender and juicy. If you prefer a 'wetter' dish, add an extra splash of stock or a dash of heavy cream at the end for a richer sauce. For a more authentic Victorian heat, add a few drops of Tabasco or extra cayenne to the flour mix.
🍽️ Serving Suggestions
Pair with a strong cup of Builder's tea or a dark roast coffee to stand up to the bold spices. Serve alongside a grilled tomato or a few sautéed mushrooms for a full breakfast experience. A glass of chilled tomato juice or a spicy Bloody Mary makes for a perfect weekend brunch accompaniment. If serving for a light lunch, a crisp green salad with a sharp vinaigrette helps cleanse the palate. For an extra decadent touch, top each serving with a single poached egg.