Devilled Kidneys and Soda Bread Toast

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.

Make a substitute for buttermilk by mixing 375 ml of normal milk with 2 tablespoons of lemon juice and let it sit for 5 minutes.

Mix 450 g of plain all-purpose flour with 1 teaspoon of salt and bicarbonate of soda.

Preheat the oven to 180°C for a fan oven (200°C for conventional, gas mark 6).

Prepare a baking sheet by sprinkling it with rice flour to prevent sticking.

Make a well in the center of the flour mixture and pour in the acidic milk, then mix to form a sloppy dough.

Sprinkle flour on the work surface, tip out the dough, and shape it into a ball without kneading.

Place the dough on the baking sheet and make cuts across the top to help it rise.

Bake in the oven for about 40 minutes, tapping it to check if it sounds hollow when done.

While the bread is baking, chop a small handful of flat leaf parsley and prepare the kidneys by cutting them in half and removing the gristly core.

Heat a frying pan on high heat, add some oil, and then add the kidneys without stirring immediately to allow them to brown.

After a moment, stir the kidneys occasionally and add a splash of brandy (optional).

After a couple of minutes, add 1 teaspoon of English mustard, 1/2 teaspoon of cayenne pepper, and a splash of Worcestershire sauce, cooking for 2 more minutes.

Taste the mixture and add salt and pepper as needed.

Turn down the heat, add 2 tablespoons of double cream and half of the chopped parsley, cooking for one more minute.

Prepare toast while the kidneys are cooking.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens