Description
Deviled kidneys are a classic British dish perfect for a hearty breakfast or brunch. Tender lamb kidneys in a rich and savory sauce served over toasted bread – a traditional English delight.
Ingredients
Lamb Kidneys:
1 pound lamb kidneys, trimmed and halved
Seasoning:
2 tablespoons unsalted butter, 1 tablespoon olive oil, 1 medium shallot finely chopped, salt and black pepper to taste
Sauce:
2 teaspoons Dijon mustard, 1 teaspoon Worcestershire sauce, 1 teaspoon hot paprika, 1/4 teaspoon cayenne pepper (optional), 1/4 cup beef or veal stock, 2 tablespoons heavy cream, 1 teaspoon lemon juice
Garnish:
1 tablespoon fresh parsley chopped, toasted crusty bread for serving
Instructions
- Prepare Kidneys: Trim and halve the kidneys, removing the white core. Rinse and pat dry.
- Sear Kidneys: Heat butter and olive oil in a skillet, sear kidneys until browned outside but still pink inside. Set aside.
- Make Sauce: Cook shallot, add mustard, Worcestershire sauce, paprika, and cayenne. Deglaze with stock, simmer, then add cream and lemon juice.
- Combine and Serve: Return kidneys to the skillet, toss in sauce. Season and garnish with parsley. Serve hot over toasted bread.
Notes
- This dish is a classic British breakfast or brunch, often served with buttered toast.
- For a milder version, reduce the cayenne pepper or omit it entirely.
- Veal kidneys can be substituted for lamb if preferred.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Breakfast, Brunch, Main Course
- Method: Stovetop
- Cuisine: British
Nutrition
- Serving Size: 1 portion with sauce
- Calories: 285
- Sugar: 2g
- Sodium: 340mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 5g
- Fiber: 1g
- Protein: 22g
- Cholesterol: 390mg
