Devilled kidneys

Devilled kidneys

From
Posh Toast
Serves
2
Prep
15 mins

This dish originated in Edwardian gentlemen’s clubs and was originally prepared in a silver chafing dish at the side of the dining table. It’s worth the effort of preparing, partly because it’s utterly gorgeous, partly because with its unique history, devilled kidneys are the very definition of ‘Posh Toast’.

Ingredients

Quantity Ingredient
25g butter, plus extra for spreading
2 shallots, finely sliced
5 lamb’s kidneys
2 slices sourdough bread
2 tablespoons sweet sherry
3 tablespoons double cream
1/4 teaspoon cayenne pepper
1 teaspoon dijon mustard
dash worcestershire sauce
small handful parsley, finely chopped
salt
freshly ground black pepper

Method

  1. Melt the butter in a frying pan over a medium heat. Add the shallots along with a pinch of salt and cook for about 5 minutes until softened. Meanwhile, prepare the kidneys. Halve them lengthways and snip out the white core, then wash under cold water and pat dry. Set aside.
  2. Toast the bread and spread with butter. Add the kidneys to the pan with the shallots and let them cook and colour for about 2 minutes, until browned. (The kidneys should be browned on the outside and pink in the centre.) Splash in the sherry and let it bubble for a minute, then stir in the cream, cayenne, mustard, Worcestershire sauce and seasoning. Bring back to a simmer, then spoon over the hot buttered toast and scatter with parsley.
Tags:
toast
bread
snacks
lunch
breakfast
dinner
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