Gastronomixs

Devilled kidneys on toast

A classic English breakfast for those who love kidneys, because the strong taste of the kidneys is not for everyone.

Makes 6 servings. 

Devilled kidneys on toast

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Ingredients

12

 

lamb kidneys

50

g

butter

2

 

onions

1

tsp

ground paprika

2

tsp

English mustard

200

ml

chicken stock

1

tsp

Worcestershire sauce

As needed:

 

corn starch

As needed:

 

sourdough toast

As needed:

 

parsley leaf

Preparation method

  • Trim the lamb kidneys by removing the membrane and the white centre part.
  • Heat a frying pan and melt the butter.
  • Season the kidneys with salt and pepper.
  • Brown on both sides, remove from the pan, and set aside for later use.
  • Cut the onions into 1cm-thick half rings.
  • Fry the onions in the same pan in which the kidneys were fried.
  • Add the ground paprika and mustard.
  • Deglaze with the chicken stock and Worcestershire sauce, add the kidneys.
  • Cook the kidneys in the stock for about ten minutes.
  • Toast the bread in the meantime.
  • Thicken the liquid with corn starch, so that it coats the kidneys like a gravy.
  • Serve immediately with hot toast and parsley.

Serving suggestions

  • As a breakfast dish on its own.
  • In a smaller version in a dish with other preparations of lamb.
  • Vary by using different types of green herbs. 

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