Devilled Kidneys a British breakfast classic

lamb kidneys

🥗Healthier: chicken livers

💰Cheaper: pork kidneys

Chicken livers are leaner while pork kidneys are often more affordable.

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil is healthier with good fats, while margarine is often cheaper.

Remove the kidneys from the packet and cut out the white bit in the center of each kidney.

Cut the kidneys into quarters.

Chop half an onion into small pieces.

Chop some garlic.

Prepare fresh parsley for garnish.

Heat beef dripping in a skillet until hot.

Add the kidneys to the hot skillet and cook for about 1 minute on each side until slightly pink in the middle.

Remove the kidneys from the skillet and set them aside on a plate.

In the same skillet, add butter and let it melt.

Add the chopped onion to the skillet and fry until soft.

Add the Kashmiri chili, salt, and black pepper to the onions and mix well.

Stir in the mustard powder and mix thoroughly.

Add the chopped garlic to the skillet and stir.

Pour in Worcestershire sauce and stir to combine.

Return the cooked kidneys to the skillet and stir to coat them in the sauce.

Flambé the mixture with brandy and stir.

Add heavy cream to the skillet and let it reduce for about a minute until thickened.

Toast two slices of bread.

Place the kidneys and sauce on top of the toasted bread.

Garnish with chopped parsley before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens