Devilled Kidneys

This light yet delicious recipe comes courtesy of chef Gill Mellor. It is found in The River Cottage Handbook No. 14: Pigs & Pork.

It was Hugh who showed me how to make this particular version. I liked it so much that I’ve been cooking it ever since. It makes a lovely light lunch, or even a tasty starter. The sauce is particularly good – Gill Mellor.

 

Devilled Kidneys
Print Recipe
Servings
2 people
Servings
2 people
Devilled Kidneys
Print Recipe
Servings
2 people
Servings
2 people
Instructions
  1. Cut the kidneys into quarters and trim out the whitish core.
  2. Set a medium-large frying pan over a high heat. When it is hot, add the lard or oil, followed by the kidneys. Don’t stir them straight away – give them a chance to brown a little before tossing them in the pan.
  3. After about 1½ minutes, add the brandy (if you’re cooking on gas it may ignite, so be careful). Let it bubble and reduce down, then add the cider vinegar, Worcestershire sauce, mustard, cayenne and fruit jelly. Stir to combine.
  4. Now stir in the cream and allow the liquor to bubble and reduce down to a thick coating consistency.
  5. Taste and adjust the seasoning or cayenne heat as required. Finish with freshly chopped parsley.
  6. Serve the kidneys with fried bread, or good sourdough toast.
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